Sugar-Free Lemon Blueberry Cake

A recent gathering of family members called for a quick and easy dessert. Now, I usually shy away from using box cake mixes, but when I saw this box of Sugar-Free Yellow Cake Mix by Pillsbury, I had to try it. My sister said I had made a lemony cake with blueberries one year and asked if could make that again.

Seeing this box in the store gave me an idea for a simple sheet cake, where only a few calories came from sugar. It contains non-nutritive sweeteners and does have calories, but I had to try it.

After baking the cake mix with parchment paper lining the 13 inch by 9 inch metal pan, (including 3 eggs, water, and canola oi)l I baked it for 34 minutes. After cooling, I turned it upside down on a glass cutting board. I mixed about 1/2 cup of substitute confectioners sugar then added the juice of a lemon. The mixture was not quite sweet and tasty, so I added some real confectioners sugar (sugar!) The lemon juice was the best part! 

Whisking the glaze thoroughly, I poured it over the cake and spread the thin coating gently with a rubber spatula. I then decorated the top with fresh blueberries. I placed it in the refrigerator until the next day. The glaze hardened and kept the berries intact.

The family enjoyed it and I will try experimenting with the box mix again. They also make sugar-fee chocolate cake. Hmmm...add cherries? How about their many flavors of sugar-free Brownie Mix, but I enjoy my homemade brownies using Hershey Cocoa. (Sorry, Pillsbury!) Enjoying a few calories and real sugar as infrequently as I do is okay.

I might make brownies this week since the cake is long gone. Then I can sit outside in the sunshine and read a book. If you are in need of book ideas, here are a few:

Find all Buy Links HERE

Low Sugar Strawberry Rhubarb Pie

I tweaked a favorite recipe to keep the sugar content lower than normal while keeping the flavor and juiciness. Strawberries were on sale, so I grabbed two boxes and a handful of Rhubarb stalks. Yum!

Nancy's Strawberry-Rhubarb Pie

9" Double Crust pie (I used 2 frozen shells, defrosting 1 for the top)

1/2 Cup white sugar

1/2 Cup sugar substitute (I used Splenda)

1/2 Cup flour

Approx. 1 pound Rhubarb stalks

2 Pints fresh strawberries

2 Tablespoons butter          Cooks @400 35 to 40 minutes

Preheat oven to 400 degrees F. Place pie shell on cookie sheet to catch drips. Mix flour and sugar then add sliced fruit (thinner the better). Toss and set aside about 30 minutes. Pour fruit mixture into unbaked shell. Dot with butter slices. Cover with top crust and seal edges. Cut about 8 slits in the crust for steam. Cover top loosely with foil for the first 20 minutes. Remove foil and continue cooking about 15 to 20 minutes or until top is golden brown and fruit is bubbling.

Best served cold (to solidify) but can be gently reheated. Vanilla ice cream is a great addition.

Enjoy a slice while reading a book or two, all of which you can find HERE.

Patriotic Parfaits by Nancy Lee Badger

I have been terribly busy this month: three days of Jury Duty, several doctor appointments, one surgery, exercising and swimming... but I made these parfaits for our recent get-together of the family. I cheated a bit (busy, right?) and used a yellow cake mix that my sister found. 

It is SUGAR FREE and smells and tastes exactly like a cake should. This made the creation easy, so I thought someone out there might enjoy making it, too.

Nancy's Red-White-&=Blue Parfaits

Pillsbury SUGAR FREE Yellow Cake mix (or Regular cake mix)

*cook as directed using 1 cup water, 1/3 cup oil, and 3 eggs)

Strawberries, hulled and sliced

Blueberries

Sugar Free Cool Whip or Whipped Cream

Clear Glasses

Bake cake as directed. Cool, then cut into small hunks. Place some in bottom of a glass. Top with some berries. Add some whipped cream. Add more cake, berries, and cream. Place two blueberries and a slice of strawberry on top for color. Yum!

I assembled them after our dinner, and served them to my family right away. Fresh and cool and sugar-free. My Christmas in July theme this month is to help celebrate the release of my new book.

You can find all buy links for 

this book and others HERE

Happy summer!

Nancy Lee Badger

Enchiladas and a Book by Author Nancy Lee Badger

Well, I checked all my old posts while I was creating a cover reveal for last week's blog and saw that I never posted an enchilada recipe! 

We cook these at least once a month and this oven-baked method tastes better and is healthier for us than the fried version we used many years ago. 

I always make sure I have the ingredients in our pantry since it is a great easy-to-make meal when we haven't got time for something 'fancy'. 

Nancy's Mexican Enchiladas

*8 x 8 Baking Dish (I use my very old Pfaltzgraff Ceramic)

*8" Whole Wheat Soft Flat burritos (I use 6 or 7 of them)

*1- 10oz. can red enchilada sauce

*about 4oz. half & half (any milk could work, to make the sauce go farther) and reserve some sauce for the top

*1- 4oz. can diced green chilies

*1/2 lb. cooked, chopped hamburger or chicken

*1 diced onion

*8 oz shredded cheddar or Mexican blend cheese (reserve some for the top)

*Aluminum foil

Preheat oven to 350. 

Assemble by pouring half the enchilada sauce and all milk in the baking dish. Dip one soft round shell in sauce to coat both side. Spoon meat, onion, chilies and cheese on end, roll up, and push to the end. Repeat. Pour extra sauce on top as well as leftover cheese. Cover loosely with foil. 

Bake about 20 minutes then remove foil and bake about 10 minutes more or until sauce is bubbling. Let sit 5 minutes. Reheats well. I serve dotted with sour cream.

While enjoying this yummy meal, consider 

Pre-ordering my next book

The Duke's Diamond 

HERE

Enjoy summer and stay safe!

Nancy Lee Badger

Strawberry Time means a FREE Recipe

The weather is warming up and strawberries are ripening here in North Carolina. Its a treat since I recall having to wait until July to pick strawberries back when we lived in New Hampshire. I saw a recipe and decided to make it as sugar-free as possible. 

Nancy's Strawberry Cheesecake

2 pints strawberries, hulled and divided

2/3 cup plus 2 Tablespoons Splenda

8 rectangles graham crackers, crushed

1/2 cup butter, melted

` 8 oz pack 1/3 Fat cream cheese

2 teaspoons vanilla

3/4 container sugar-free whipped topping

In blender or food processor, roughly cut then blend 1 pint of the strawberries. Add 2 Tablespoons Splenda and the vanilla. Place mixture in a saucepan and bring to a boil, stirring for about 5 minutes. Cool completely.

In a bowl combine the graham cracker crumbs and butter, pour into a 9" springform pan, pie pan, aor cake pan. Tamp down with the bottom of a small measuring cup, then place in freezer. 

In a mixing bowl or food processor, blend the cream cheese until smooth. Add cooled strawberry mixture, 2/3 cup Splenda, and vanilla. Mix. Add cool-wip and blend.

Remove crust from freezer and pour in the mixture. Cover with plastic wrap and refrigerate. at least 4 hours. When ready to serve. add halves of strawberries on top and enjoy!

The weather might be warming up, BUT... if you are in need of a book to read while snacking on your cheesecake, consider The Earl's Treasure. Here is a short sample.

Chapter 1 

 South of the Scottish border

December 1816

 

A door slammed, and Adele grabbed the top of her dressing table to keep from tumbling from the cushioned stool. Her startled movement caused Violet to almost pull a handful of her hair from the roots. Closing her eyes, Adele choked back a whimper.

“Be still, my lady. ’Tis only the wind. I fear winter is making itself known.”

Adele shivered. Not from the gathering cold that swept over the English countryside and seeped through the manor’s cracked windows, but from the thought of venturing into the public’s eye tonight.

Light snow had started to fall that morning, darkening her mood and making her rethink her plans. Breathing slowly and pulling strength from deep inside, she concentrated on her young maid. Violet, her dark red hair tucked beneath a white mobcap, hummed a Scottish nursery tune.

The servant helped her dress for an invitation she should have ignored. How unfortunate that Violet ran the hairbrush through Adele’s long curls as if currying a horse. Since trying and failing to sell enough personal effects to pay wages, she had no cause to complain.

However, a question scratched at her mind. In lieu of wages, had Violet taken her silver mirror, the one her father had presented to her as a wedding gift? Would her servants resort to theft without asking for their wages first?

“There, my lady, yer hair shines like spun gold.”

Adele huffed in exasperation as the maid tugged and twirled and pinned her hair upon her head.

“Thank ye, Violet, though my hair is a tad too dark to call gold. Why can I not wear it in a bun at the nape of my neck as I normally do?”

“Nay, my lady! Yer a baroness! ’Tis fine for a simple life at home, here at Maxwell Hall, but not for a ball at the Duke of Bellmeer’s estate!”

“I suppose ye speak the truth, although I am concerned the dress will not do me justice.”

“Doono’ fret. Let me help ye into yer lovely gown.”

Adele had to agree the icy blue fabric’s beauty thrilled her. “’Tis not even mine.” She’d traded several jars of homemade blackberry jam with a neighbor for its use tonight. Violet clicked her tongue and helped Adele to her feet.

The fledgling maid slipped the borrowed gown over the long curls pinned atop Adele’s head. Adele fluffed the skirt and smoothed the shoulder-baring bodice, then stood as still as a Lochmaben Standing Stone.

From the corner of her eye, her image in the cracked looking-glass atop her dressing table was less than flattering. The gown itself was pretty, but two or three years out of fashion. She didn’t mind. The rounded bodice cradled her generous breasts, but felt too loose in other places.

A deep breath and a less than stellar smile would keep Violet from fussing over her any longer, but Adele’s senses reeled as the hour to depart drew near. Panic grew with every labored breath.

Ridiculous!

She had no reason to be afraid. Any excuse for leaving Maxwell Hall ought to be a cause for celebration, not something to fear. She had to go. She must thank Fanny Hartwell for inviting her to the ball. The dowager duchess had spent months trying to coax her to return to society and would welcome Adele’s presence, tonight.

“Although, staying home would be a lot less trouble.”

“Did ye say something, my lady?”

Adele snorted.

She seldom talked anymore. Over the last few years, she’d lived like a recluse and so unlike the lass of her youth. Fanny’s ball, at her grandson’s nearby great estate, might turn into an opportunity to end her loneliness. Meeting neighbors and nobles from London was a treat and she would mingle, dance, and enjoy the company of ladies and well-dressed men.

Liar.

Find all BUY LINKS HERE

Keep safe and enjoy Spring!

Nancy Lee Badger

Creamy Swiss Chicken Casserole & a Book by Nancy Lee Badger

My Aunt Almeda shared several recipes with family members before she passed away. As I searched through my recipe box (yep, I still have two actual boxes) I wanted to make something quick and easy with the chicken breast I had just thawed for dinner. The following is a delicious casserole I pared down to feed four.

Nancy's Version of Almeda's Creamy Swiss Chicken Casserole

2 chicken breasts, sliced in half longways

4 to 6 square Swiss Cheese slices

1 can undiluted Cream of Chicken soup (I used Campbell's)

1/4 Cup milk

3/4 Cup Pepperidge Farm or Stove Top stuffing (dry)

1/4 Cup butter or margarine, melted

Preheat oven to 350 degrees F and pull out a 9" square baking dish. Flatten chicken with a mallet until about 1/2" thick. Line pan. Place cheese slices on top to cover chicken. Stir soup and milk together and pour into casserole. Crumble stuffing mix over top. Pour butter evenly over top.

Cook uncovered for 50 to 55 minutes until browned and bubbly. Let stand 5-10 minutes so liquids absorb. Serve hot with mashed potatoes. 

This casserole is packed with protein from the chicken and cheese. The soup makes a delicious 'gravy' and the stuffing adds a nice crunch. Making food from scratch with as few preservatives as possible is a healthy alternative to store-bought or delivered pre-packaged meals. Entertainment during this pandemic is also healthy to a person's well-being so remember to 

READ BOOKS

For a quick, romantic, and adventurous time-travel story taking place in 16th century Scotland and present-day New England, please check out 

MY RELUCTANT HIGHLANDER

IS THE 3RD BOOK IN MY

KILTED HIGHLANDERS THROUGH TIME SERIES

It is available in ebook and print all around the world

Find Buy Links HERE

Keep safe and enjoy Spring!

Nancy Lee Badger

Easy Chicken Marsala & a Book from Nancy Lee Badger

Easter is the season of resurrection (and chocolate, but I digress). I found a recipe for this dish years ago, but it had at least 15 steps! By trial and error, I RESURRECTED it and created a simpler recipe that tastes fabulous. More importantly, everyone I share the meal with loves it. A side of mashed potatoes is a 'must'.

Nancy's Easy Chicken Marsala.

You will need a 10 in. or 12; diameter covered skillet. 

Olive oil

3 or 4 boneless chicken breasts, cubed (smaller cooks quicker, so your choice)

8-to-16oz package sliced mushrooms

onion, chopped (shallot, yellow, red, whatever)

1/2 Cup flour or Bisquick

1 Tablespoon cornstarch (optional, but will thicken sauce nicely)

Pinch of salt & pepper

1/2 stick butter

4-to--6 oz. Marsala cooking wine

(I had to borrow the above photo because we ate it all before I remembered to take a photo! Thanks, Pixabay.com)

Drizzle olive oil in the large frying pan. Sauté onions and mushrooms until soften and slightly darkened. Ladle onto a plate. 

In a big bowl, toss chicken with flour, salt and pepper, and optional cornstarch. Dump into hot pan with all the flour mixture and keep turning until all sides of each cube are lightly browned. Add cooked veggies, sliced pats of butter, and Marsala wine. Stir well, and cover. Bring to a boil, then simmer until chicken is cooked through, stirring every 10 minutes. Let sit so it absorbs the wine.

This recipe can be refrigerate then reheated in the microwave. Yo can add extra wine if the broth is too thick. It is YUMMY!

Although this recipe has been stripped down from the one I found years earlier, it is easier while giving you protein and veggies galore. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For a quick, romantic, hot, and adventurous story check out

MY BANISHED HIGHLANDER

a Time-Travel Romances set in 16th Centruy Scotland and present-day New England. 

LOVE THOSE KILTS!

Find all ebook & Print Buy Links HERE

Stay Safe & get Vaccinated like I did!

Nancy Lee Badger

UPDATE: I AM GIVING AWAY A

$10 AMAZON GIFT CARD!

Enter by April 8th HERE

Easy Zesty Seafood Dip from Author Nancy Lee Badger

 

I miss the ocean. I grew up on the north shore of Long Island in Huntington, NY and we could walk to the beach. On the weekends, we would pile into a station wagon with the neighbor's kids and the adults took us to Jones Beach or Fire Island on the south shore. We grew up enjoying fresh seafood, so today's recipe relives it in an easy way that can be shared once this pandemic is over and we can brings everyone closer again.

Nancy's easy Zesty Seafood Dip

Grab a bowl and mix together:

1/2 pound Chopped Seafood Mix (the white and red chunks)

3 Tablespoons ketchup

1 Tablespoon horseradish

8 oz. cream cheese, softened

Crackers

Although this recipe can be made without actual seafood, it is a great source of protein when you do, not to mention dairy plus veggies from the ketchup. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For a quick, romantic, hot, and adventurous story that brings you excitement and suspense surrounded by the chills of winter EVEN THOUGH SPRING STARTS TODAY please check out With Every Breath, part of my Opportunity Falls contemporary series.

Find all buy links HERE

Please keep warm & stay healthy!

Nancy Lee Badger

Sunshine Chicken and a book from Author Nancy Lee Badger

My mom, my sister, my husband, and even me received our 1st Covid-19 vaccine. Finally, I see sunshine at the end of the tunnel! Once we get our 2nd shot, we will relax and simply enjoy spring. Because of this hope on the horizon, I am sharing my 'sunny' recipe. And, yes...my daffodils have sprouted!

Nancy's Sunshine Chicken

Grab a big COVERED frypan at least 10 inch diameter

2-3 teaspoons curry powder (depends on how spicy you want it)

1 1/4 teaspoons salt (divided)

1/4 teaspoon black pepper

1 1/2 Cups orange juice

4-6 boneless chicken breasts (I cut into 2 in. by 4" pieces, or smaller)

1 Cup uncooked Minute Rice or instant Brown Rice

3/4 Cup water

1 Tablespoon brown sugar

1 teaspoon dry mustard

chopped parsley (optional)

Combine curry, 1/2 teaspoon of the salt, and pepper. Lay chicken on wax paper on counter. Sprinkle both sides with dry mixture. Set aside.

In a 10 in. or 12" covered skillet, combine orange juice, rice, water, brown sugar, mustard, and the remaining salt. Arrange chicken over rice mixture. Bring to a boil.

Cover and simmer 20 minutes. Don't lift lid! Remove from heat and let sit covered about 5 minutes, or until most of the liquid is absorbed. Sprinkle with parsley. 

This tangy, sweet meal will feed four people. If only two of you, refrigerate the rest. Making food from scratch with no preservatives is a healthy alternative, not to mention the fruit and protein. Entertainment during this pandemic is also healthy to a person's well-being so remember to 

READ BOOKS

For a quick, romantic, hot, and adventurous story read Heaven-sent Warrior, available as a ebook or print book. This 1st book in my Warriors in Bronze series is a time-travel paranormal set mainly in present day North Carolina. Find all buy links 

HERE

Please keep warm & stay healthy!

Nancy Lee Badger

Easy Apple Crisp and a book by Nancy Lee Badger

 

This week's shared recipe might not be a low sugar treat, but it is quick and easy and devouring apples can help keep you young.

Nancy's Easy Apple Crisp

4 Cups peeled, sliced apples

3/4 Cup packed brown sugar

1/2 Cup all-purpose flour

1/2 cups rolled oats (I use quick oats)

1 teaspoon cinnamon

1/4 to 1/2 teaspoon all spice or pie spice mix

1/3 Cup cold butter, cut into cubes

Preheat oven to 375 degrees F. Place apple slices in an ungreased 8 inch baking dish.

In a bowl, combine brown sugar, flour, oats, and spices. Cut in the butter until crumbly. Sprinkle over apples.

Bake 30-35 minutes or until apples are tender. Let cool or serve warm with a scoop of vanilla ice cream. Yum!

This recipe reminds me of when we went apple picking with our two boys in the orchard up on a hill in New Hampshire. Fresh and juicy! Since my second book in my Opportunity Falls series starts in New York City but ends up in New Hampshire's White Mountains, I thought this recipe and book would go well together.

Making food from scratch with no preservatives is a healthy alternative to store-bought. Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

The full-length novel is available at a fantastic low price. The print version is available as well. Find all buy links HERE

Please keep warm & stay healthy!

Nancy Lee Badger

Oven-Fried Pecan Chicken from Author Nancy Lee Badger

Romance might be in the air, but the weather across most of the United States is deplorable. For a little bit of southern comfort food to lift your spirits, please consider today's recipe...

Nancy's Oven-Fried Pecan Chicken & Honey

Preheat oven to 450 degrees F

You will need a cookie sheet with edges and a wire rack to set inside. Cover sheet with foil for easier clean-up. 

1 1/2 Cups crushed stuffing mix or plain bread crumbs

3/4 Cup pecans, chopped

1/3 Cup all-purpose flour

6 boneless chicken breasts cut into tenders

Nonstick cooking spray

3/4 teaspoon salt

whites from 3 large eggs, lightly beaten in a bowl

honey

Spray wire rack with nonstick spray. Mix crumbs and pecans on a plate or piece of waxed paper. Spread flour on another plate or waxed paper. Dip chicken pieces in flour to coat, then into eggs mixture, then roll in pecan mixture to coat well. Place on rack. Spray both sides of chicken with cooking spray. Sprinkle with salt. Bake 20 minutes in a 450 degree oven, turning once at 10 minutes. Chicken should be lightly browned, juicy, and no longer pink.

Turn off oven and drizzle top with honey. Let remain in oven another 2 minutes. Serve with rice, mashed potatoes, or fries.

Yes, you can make this without honey, but the sweetness is lovely. This meal has lots of protein from the chicken and nuts. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

To match the flavor of my recipe and for a quick, romantic, hot, and adventurous story, please consider Southern Fried Dragon.

This novella is a quick read packed with a dragon looking for a new life, an evil dragon bent on bringing her home, and a young soldier that saves her on the eve of the American Civil War. Buy Links are HERE

Please keep warm & stay healthy!

Nancy Lee badger

Baked Italian Meatballs from Author Nancy Lee Badger

Ground Hog Day is February 2nd. That's a bittersweet day for our family because my darling dad died on that day in 2019. 

He loved my mom's meatballs, as my two sisters and I do, but they lived in Florida and we are in Raleigh, North Carolina so I had to learn to bake my own. 

I make my meatballs smaller than mom, which makes them last longer (I think so). Mom taught me that the secret to a healthy alternative is to bake them. This is better for you and your loved ones than frying them in oil. Finish in a slow-cooker. Over the years, I have tweaked the portions, but this will make  about four-dozen (depends on how small you roll them!)

Nancy's Italian Meatballs

Preheat oven to 350 degrees F. Place a rack inside a cookie sheet with edges to collect the grease. Spray rack with PAM and line cookie sheet with foil for quicker clean-up. If you do not plan to freeze the baked meatballs, pull out the slow-cooker and a jar of sauce.

2 lbs. 80% hamburger or chuck

2 eggs

3/4 Cups Italian bread crumbs

1/2 Cup shredded parmesan cheese

diced yellow onion (optional)

salt & pepper to taste

oregano & parsley for color

chopped garlic (optional)

Wash your hands well and have a hand towel or paper towels nearby, because this is the messy part. Combine all ingredients in a very large bowl. Form balls by rolling the meat mixture one at a time in your palms. Mine are from 1 to 1 1/2 inches in diameter. Place on rack with a little bit of space between each meatball and each row. I sometimes need two pans and racks. Bake at 350 degrees for about 25 minutes. If going in the slow-cooker, use tongs to transfer them. Add sauce and I cook mine on high for about 4 hours then turn them down to low until dinner.

The meatballs can be frozen for later. Once out of the oven, let them cool completely then place in freezer bags. They can go from the freezer to the slow-cooker on low, but will take a little longer.

These baked meatballs contain protein, calcium, and veggies from the sauce. They make a healthy alternative to heavy take-out meals. Split a sub roll, add a slice of mozzarella, toast it, then add the meatballs and sauce for a filling treat at dinner time. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For quick, romantic, hot, and adventurous stories that my dad enjoyed, try DRAGON BITES. This book contains three of my dragon-shifter novellas.

Find all ebook Buy Links HERE