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.

Monday, April 10, 2017


1 5-lb hickory-smoked ham

1/4 cup + 2 tbsp Splenda Brown Sugar Blend
2 tbsp Sherry Cooking Wine

Preheat oven to 350 degrees.

Place the ham in a shallow roasting pan.

In a small bowl or cup, stir the Splenda and Sherry together until smooth.  Brush half the glaze over the ham.  Place ham in oven and bake at 350 degrees for 1 hour and 40 minutes or 20 minutes per pound (unless directed otherwise on ham packaging directions.)  After 1 hour, brush the remaining half of the glaze over the ham.

1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1 tbsp cornstarch
2 whole cloves
1/8 tsp ground nutmeg
2 tbsp Dijon mustard
1/2 cup Sherry cooking wine
1/2 cup fresh-squeezed orange juice
1 tsp grated orange peel
1/3 cup raisins

In a 1-quart saucepan combine the Splenda, cornstarch, cloves, and nutmeg.  Stir together until smooth.  Stir in Dijon to a smooth paste.  Gradually stir in the Sherry and orange juice until combined.  Stir in the orange peel and raisins.  Cook over medium-high heat, stirring often, until the mixture comes to a boil.  Reduce the heat to low and boil gently 4 or 5 minutes until thickened.  Serve the sauce with the ham.  This sauce may be made a day ahead, refrigerated, and reheated just before serving time.

Yield: 8 servings
Note: File Photo