I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Thursday, March 23, 2017


3/4 cup Splenda granulated 

1/2 cup Splenda Brown Sugar Blend
2/3 cup half and half cream (I use evaporated milk sometimes)
2 tablespoons butter (do not substitute margarine)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter the sides of a heavy 2-quart saucepan. Add the Splenda granulated and Splenda Brown Sugar Blend, and cream to the saucepan. Cook the mixture over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low and continue to cook while stirring frequently, until a candy thermometer reads 236 degrees or mixture reaches the soft-ball stage. This will take approximately 15 to 20 minutes. Remove the pan from the heat. Add the butter and vanilla extract but do not stir. Cool, without stirring, until mixture reaches 110 degrees. This will take about 50 minutes.

When mixture has cooled, add the pecans and beat with a wooden spoon or a mixer with a paddle attachment until the candy thickens and just starts to lose its gloss. Very quickly pour into an 8-inch square pan that has been sprayed with nonstick cooking spray. Spread the candy evenly in the pan. 

Score into 16 squares and cut completely through when firm.