Wednesday, September 20, 2017

LEMON NUT BARS

1 1/3 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup butter
1 cup quick oats, uncooked
1/2 cup chopped pecans
1 pkg (8-oz) cream cheese, softened
1 egg
3 tbsp lemon juice
1 tbsp grated lemon peel

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.

Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.

Bake at 350 degrees for 25 minutes. Cool before cutting into bars.

Note: File Photo for reference only.

Tuesday, September 19, 2017

CHOCOLATE SYRUP BROWNIES

1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

Note: File Photo

Monday, September 18, 2017

PEANUT BUTTER BANANA PUDDING (Diabetic Instructions Included)

* = check diabetic alternative at the end of the recipe
1 cup sugar*
3 tbsp all-purpose flour****
dash of salt
2 large eggs, lightly beaten
2 cups milk
1 cup fat-free milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 pkg (9-oz) chocolate wafers***
4 med bananas, sliced
1 tub (8-oz) frozen whipped topping, thawed**
1/2 cup unsalted dry-roasted peanuts, chopped

In a heavy saucepan, combine sugar, flour, and salt; using a wire whisk, whisk in the eggs and milk. Cook, whisking constantly, over low heat until until thickened; approximately 20-25 minutes. Remove from heat and stir in the butter and vanilla; set aside.

Spread 1/2 teaspoon peanut butter between 2 chocolate wafers to form a sandwich; repeat until all are used. Place the sandwich cookies in the bottom of a three-quart bowl and top with the sliced bananas. Pour the custard over the bananas; cover and chill for at least 4 hours before serving.

To serve, spread the whipped topping over the custard and sprinkle with the chopped peanuts.

*Diabetics substitute Splenda granular for the sugar.
**Diabetics substitute Sugar-Free whipped topping for the regular whipped topping.
***Diabetics substitute sugar-free chocolate wafers.
****Diabetics substitute white whole wheat flour

 This is a file photo credit Cakes by Tracy used for reference only. Not this exact recipe.


Saturday, September 16, 2017

APPLE CHEDDAR SPREAD

Place this dip/spread on your appetizer/snack table for those who have a bit of a sweet tooth.

1/4 cup low-fat milk
1 brick (8-oz) Neufchatel cheese (light cream cheese), softened
1 cup mild cheddar cheese (be sure to use 100% cheese - fake cheese does not melt)
1/4 cup finely chopped apple
1/4 cup finely chopped walnuts or pecans
1 tbsp sugar
1/4 tsp ground cinnamon
Peppers and fresh cilantro for garnish, if desired

Gradually add the milk to the softened Neufchatel cheese; mix well until completely blended.

Add the cheddar cheese, apple, nuts, sugar, and cinnamon to the cream cheese mixture.  Mix using medium speed of electric mixer until well blended.

Place spread into serving bowl, cover and chill.

Serve with an assortment of whole-grain crackers.

Yield; 2 cups of spread

 This is a file photo from Kraft Foods.

Friday, September 15, 2017

ALASKAN MOLTEN CHOCOLATE CAKES

2 tbsp butter, melted
2 tbsp unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks*
1/2 cup whipping cream
1 1/4 cups egg substitute**
3/4 cup sugar
2/3 cup all-purpose flour
powdered sugar for dusting

Brush 16 muffin cups with the 2 tablespoons of melted butter; sprinkle evenly with the unsweetened cocoa, shaking out the excess. Set into the refrigerator.

In a large heavy saucepan, place the cut-up butter and the chocolate chunks. Cook over low heat, stirring often, until all melted. Slowly whisk in the cream using a wire whisk; set aside.

Combine the egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed for 5 to 7 minutes or until slightly thickened. Add the chocolate cream and the flour, beating until well blended. Pour the batter into the prepared muffin cups filling each to about 1/4-inch from the top. Cover and return to the refrigerator for at least one hour (okay to do up to 24-hours).

Remove from refrigerator and bake in a preheated 425 degree oven for 10 to 11 minutes or just until the edges of the cakes spring back when lightly touched but the centers are still soft. Remove from oven and let stand 3 minutes . Loosen cake edges with a thin knife and invert cakes onto a baking sheet. Transfer cakes to dessert plates. Sprinkle with powdered sugar and serve immediately.

*Do NOT substitute chocolate baking chips!!
**Do NOT use regular eggs as they will not cook thoroughly!!

Note: File Photo

Thursday, September 14, 2017

WILMA'S MILKY WAY CAKE

8 Milky Way regular-size candy bars
1/2 lb butter
1 tsp baking soda
1 1/4 cups buttermilk
2 cups sugar
4 eggs
2 1/2 cups flour
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans or one 9 x 13-inch pan; set aside.

In a saucepan, melt the candy bars with half the butter; set aside.

In a mixing bowl, cream the sugar and remaining butter together until creamy. Add the eggs and mix in. Add the flour and baking soda to the mixture alternately with the buttermilk. Stir in the candy and butter mixture along with the pecans.

Pour batter into the prepared pan or pans and bake at 350 degrees for 25 to 30 minutes for 2 round pans or 35-38 minutes for 1 oblong pan, or until a wooden toothpick inserted in the center comes out clean.

Cool the oblong cake in the pan before frosting with the following frosting. Or cool round layers in pans for about 4 to 5 minutes then remove to wire racks to finish cooling completely before filling and frosting with the following frosting.

FROSTING:

2 1/2 cups sugar
1 cup evaporated milk
1 pkg (6-oz) semi-sweet chocolate chips
1 cup marshmallow cream
1 stick butter

In a medium saucepan, combine the sugar and evaporated milk. Cook over medium heat to the soft ball stage (mixture forms a soft ball when a drop is dripped into cold water). Add the chocolate chips, marshmallow cream, and butter, stirring until melted. Beat until of a spreadable consistency. Frost the cooled cake.

 Note: This is a file photo of a Milky Way cake.

Wednesday, September 13, 2017

CREAMY RASPBERRY SMOOTHIES

2 cups orange juice
2 cups raspberry yogurt
2 cups frozen vanilla yogurt
1 cup ripe bananas, cut into chunks and frozen
3 cups frozen raspberries
2 tsp vanilla extract

Put half of each ingredient into a blender container or a food processor. Add the cover and process until blended, stirring if necessary. Pour into glasses and process the other half of the ingredients. Top each smoothie with a fresh raspberry and a mint leaf, if desired.


 Note: File Photo

Tuesday, September 12, 2017

LOW FAT ROCKY ROAD BROWNIES

Note: This is a recipe from Musselman's. This is why their product name is listed. I do not usually use brand names but when using a brand's recipe, I believe their products should be listed.

1 package Family size brownie mix
1 Egg
MUSSELMAN’S® Unsweetened Apple Sauce
Water
2 cups Mini marshmallows
½ cup Walnuts, chopped
¼ cup Mini chocolate chips
 
Pre-heat oven to 350°F.
Grease a 9 x 13-inch baking pan.


Mix together brownie mix, egg, apple sauce and water.(see amounts for your  box mix below) The batter will be slightly lumpy, do not overmix.
19.9 oz brownie mix calls for 1/2 cup oil, 1/4 cup water, 2 eggs.
          Use 1/2 cup apple sauce, 2 Tbsp water, 1 egg.

18.4 oz brownie mix calls for 1/4 cup oil, 1/4 cup water, 1 egg.
          Use 1/4 cup apple sauce, 2 Tbsp water, 1egg.

18.4 oz brownie mix calls for 2/3 cup oil, 1/4 cup water, 2 eggs.
          Use 2/3 cup apple sauce, 2 Tbsp water, 1 egg.

Spread evenly in greased 9x13-inch baking pan. Bake according to box directions.

Sprinkle marshmallows, nuts and chocolate chips on the top. Bake for an additional 3-5 minutes until marshmallows are just starting to brown. Cool completely and cut into bars.


LEMONY SQUARES

Officially these are called Lemon Cream Cheese Brownies. If you follow my blogs you know I hate calling anything that doesn't have chocolate a brownie. So I renamed this recipe Lemony Squares. They are yummy!

¾ cup of all purpose flour.
¾ cup of sugar.
1 stick of softened salted butter.
½ cup of softened cream cheese.
2 eggs.
3 tbsps of lemon juice.
3-4 drops of yellow food coloring

In a bowl, mix together the sugar and flour then mix in the butter and cream cheese and beat until creamy.
Mix in the eggs, lemon juice and yellow food coloring until well combined.
In an 8×8 baking pan lined with parchment paper and sprayed on the sides, pour the batter and cook in a preheated oven to 350° for 20 minutes. Let the brownies cool and mix up the lemon icing.

Lemon Juice Icing:
1 tbsp of lemon juice.
½ cup of powdered sugar.
Yellow sprinkles.


Once the brownies are cooled, spread the lemon juice mixture evenly over them.
Sprinkle with some lemon sprinkles and enjoy.

 Note: This recipe and photo are from Easy Recipes.

"LIGHT" CHOCOLATE CHIP CHEESECAKE

1 cup crushed reduced-fat chocolate sandwich cookies
2 tbsp butter, melted
2 blocks(8-oz each)fat-free cream cheese
1 block (8-oz) reduced-fat cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
2 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 tsp all-purpose flour

In a bowl, combine cookie crumbs and butter; press onto the bottom of a 9-inch springform pan coated with nonstick cooking spray. Bake at 325 degrees for 6 to 8 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup of the miniature chocolate chips with the flour and stir into the batter.

Pour the batter into the prepared pan over the crust. Sprinkle the remaining chocolate chips over the top of the batter. Bake at 325 degrees for 30 to 35 minutes or until almost set. Remove from oven and immediately run a knife around the edge of the pan to loosen. Cool cake in the pan on a wire rack for 1 hour. Refrigerate to chill overnight. Remove the sides of the pan; cut into twelve wedges and serve.

Per wedge: 303 calories, 14 g fat (8 g saturated), 33 g carbs and 12 g protein
Note: The carb to protein ratio above makes this dessert suitable for diabetics whose blood sugar is under control. Quantity is key, only a small slice per day. It would be even better to substitute sugar free chocolate chips for those called for above.

 
 Note: File Photo