Thursday, February 28, 2013

CHOCOLATE ZUCCHINI SNACK CAKE

This is a recipe I have had for a few years that I got from a healthy cooking magazine.

1/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup buttermilk
1/3 cup unsweetened applesauce
2 oz semisweet chocolate, melted
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 cups shredded zucchini
2 tsp powdered sugar

Preheat oven to 350 degrees.

In a large bowl beat the butter and sugar approximately 2 minutes until crumbly.  Add the eggs and mix well.  Beat in the buttermilk, applesauce, chocolate, and vanilla extract. 

Combine the flour, baking powder, salt, and baking soda in another bowl; beat into the chocolate mixture just until moistened.  Stir in the zucchini.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.  Pour the batter into the pan and bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack.  Spinkle the powdered sugar over top of cake before cutting to serve.

Wednesday, February 27, 2013

Peanut Butter Chocolate Éclair Cake from Southern Mama~~

Today's recipe is one I got from a friend who credits it to Southern Mama.  I love chocolate and peanut butter together and I know many of you do, too.
 
1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.

 

  Refrigerate for at least 12 hours before serving.

Tuesday, February 26, 2013

LEMON & HONEY MUFFINS

Honey has been used for centuries to fight bacteria.  It may also halt the growth of the bacteria that can cause stomach ulcers.  Consider adding more of it to you diet.

1 cup all purpose flour
1/2 cup whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 tsp grated lemon peel

Drizzle:
1/4 cup powdered sugar
1 tsp lemon juice
additional grated lemon peel for garnish

Preheat oven to 375 degrees.
Line 10 muffin cups with paper liners or lightly grease.

In a large mixing bowl, combine both flours with the baking powder, baking soda, and salt.

In another bowl, combine the egg, honey, lemon juice, butter, and lemon peel.  Stir into the flour mixture just until moistened.

Pour batter into the muffin cups filling each half full.

Bake at 375 degrees for 15 to 18 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 10 minutes; remove from the pan and allow to cool to warm.


In a small bowl, combine the powdered sugar and lemon juice to make drizzle.  Drizzle over warm muffins than sprinkle muffins with the additional lemon peel.

Note: I got this recipe some years ago from a Healthy Cooking magazine.

Monday, February 25, 2013

TURTLE CHEESECAKE

Crust:
2 cups vanilla wafer crumbs
6 tbsp butter, melted

Preheat oven to 350 degrees.

Combine the butter with cookie crumbs to mix well; press along the bottom and sides of a 9-inch springform baking pan.

Bake at 350 degrees for 10 minutes.

Cake:
1 bag (14-oz) vanilla caramels, unwrapped
1 can (5-oz) evaporated milk
1 cup toasted chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup semi-sweet chocolate chips, melted
whipped cream for garnish
12 maraschino cherries, well drained

In a 1 1/2 to 2-quart heavy saucepan, melt the caramels in the milk over low heat; stir frequently until smooth.  Pour the caramel mixture over the crust. Top mixture with the pecans.

Combine the cream cheese, sugar, and vanilla.  Mix on medium speed of mixer until well blended.  Add the eggs, one at a time, beating well after each.  Blend in the melted chocolate chips; pour over the pecans. 

Bake at 350 degrees for 40 minutes.  Remove from oven and place on a wire rack.  Run a thin knife around edge to loosen.  Do not remove sides until cake is completely cooled.  Chill.


To serve, place on serving plates and top each with a dollop of whipped cream and sprinkle with finely chopped pecans.  Top off with a maraschino cherry.

Yield: 12 servings

Wednesday, February 20, 2013

IMPERIAL CHERRY CHEESE PIE

1 9-inch pie shell
1 can (21-oz) cherry pie filling
12-oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla
1 cup sour cream
nutmeg for sprinkling

Preheat oven to 425 degrees.

Make sure you make a high-fluted edge to pie shell in a 9-inch pie plate.

Pour cherry filling into the pie shell and bake at 425 degrees for 15 minutes.

While pie bakes, beat the cream cheese, sugar, eggs, and vanilla together until smooth and creamy.

Lower oven temperature to 350 degrees.  Gently spread the cream cheese mixture over the cherries.  Return to oven and bake 30 minutes at 350 degrees.

Remove from oven and cool.


Spread the sour cream over the top of the cooled pie and sprinkle top lightly with nutmeg.  Refrigerate until serving time.

Monday, February 18, 2013

CARROT-RAISIN CHEESECAKE

1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp ground cinnamon
3 tbsp butter, melted

Preheat oven to 325 degrees.

Combine the cracker crumbs, sugar, cinnamon and butter together until blended.  Press the mixture onto the bottom of a 9-inch springform pan. 

Bake at 325 degrees for 10 minutes.

3 (8-oz each) bricks of cream cheese, softened
1/2 cup granulated sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Combine 2 1/2 packages of the cream cheese, sugar, and 1/4 cup of the flour together in mixing bowl.  Mix on medium speed of an electric mixer until the mixture is well blended.  Blend in the eggs and orange juice. 

Combine the remaining 1/4 cup flour, carrots, raisins, nutmeg and ginger; mix together well; mix into the cream cheese mixture. Pour over the crust in the pan and bake at 450 degrees for 10 minutes.

Reduce the oven temperature to 250 degrees and continue baking 55 minutes.

Remove from oven and run a thin knife around edge of pan to loosen cake but allow to cool before removing the sides.  Chill.

1 tbsp orange juice
1 cup sifted powdered sugar

Combine the remaining half package of cream cheese with the orange juice; mix until well blended.  Gradually add the powdered sugar, mixing until well blended.  Spread the mixture over the chilled cheesecake.  Garnish by making a ring of raisins around the top edge and sprinkling with some shredded carrots or by making a small ring of same in the center, if desired.


Yield: 10 to 12 servings.



Wednesday, February 13, 2013

EASY TRIPLE CHOCOLATE ROCKY ROAD BARS

1 pkg (17.5-oz) double chocolate chunk cookie mix
1/4 cup canola oil
2 tbsp water
1 egg
1 cup chocolate fudge frosting (from a tub)
1/3 cup miniature marshmallows
1 tbsp chopped peanuts

Preheat oven to 350 degrees.

In a mixing bowl, combine the cookie mix, oil, water, and egg with a large spoon or spatula until it forms a dough.  Press mixture into an ungreased 8-inch square baking pan.

Bake at 350 degrees for 20 to 25 minutes, just until set.  Do not overbake.  Allow to cool completely.

Mix the frosting and marshmallows together; spread over the cooled bars.  Sprinkle the peanuts over the top.
Cut into 16 2-inch squares.

Tuesday, February 12, 2013

CHOCOLATE CHIP CREAM CHEESE FILLED SQUARES

2 rolls (20-oz each) refrigerated chocolate chip cookie dough
2 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs

Freeze the two rolls of cookie dough until frozen firm.

Preheat oven to 350 degrees.
Grease a 15 x 10 x 1-inch jellyroll pan well.
Remove one roll of cookie dough and slice into 40 even slices, 1/8-inch thick each.  Arrange onto the bottom of the prepared jellyroll pan.  Press the cookie dough slices together to form a bottom crust.  Set aside.

In mixer bowl, beat the cream cheese at high speed with an electric mixer until light and fluffy.  Gradually add in the sugars and mix well.  Add the eggs, one at a time, beating well after each addition.  Pour cream cheese mixture over the cookie layer.

Slice the second roll of cookie dough into another 40 1/8-inch slices.  Arrange over the cream cheese mixture.

Bake at 350 degrees for 45 minutes.  Remove from oven and cool in the pan on a wire rack.

To serve, cut into 48 squares.

Monday, February 11, 2013

CREAM CHEESE FILLED CREPES

Preheat oven to 350 degrees.

Crepes:
2/3 cup all-purpose flour
1/2 tsp salt
3 eggs, beaten
1 cup milk

Combine the flour, salt, and eggs in a mixing bowl and beat together until smooth.  Gradually add in the milk, mixing until well blended.

Lightly grease crepe pan or 8-inch skillet and preheat until a drop of water sizzles when sprinkle on pan.  Otherwise your crepes may be too thick and stick to the pan.

For each crepe, pour 1/4 cup batter into the prepared 8-inch skillet or crepe pan, tilting skillet to cover the bottom.  Cook over medium-high heat until lightly browned on both sides, turning only once.

Filling:
2 blocks (8-oz each) neufchatel cheese (light cream cheese)
1/4 cup sugar
1 tsp vanilla extract

Combine the neufchatel cheese, sugar, and vanilla; mixing until well blended.  Spread approximately 1/4 cup of the mixture onto each of the crepes.  Fold each crepe in thirds bringing the sides up to overlap on the top. 

Remove from oven and pour the fruit topping over the crepes.

Fruit Topping:
1 pkg (10-oz) frozen strawberries, thawed
1 tbsp cornstarch
1 banana, sliced

Drain the strawberries; reserve liquid in a 2-cup measuring cup.

Place the cornstarch in a small saucepan.  Add enough water to the strawberry liquid to make 1 1/2 cups.  Gradually stir the liquid into the cornstarch in the pan; stir until well blended.  Bring mixture to a boil over medium heat, stirring constantly.  Boil 1 minute.  Stir the fruit into the mixture.  Pour mixture down the center of the crepes.

Place filled crepes in a 9 x 13-inch baking dish and bake at 350 degrees approximately 15 minutes until heated through.


Friday, February 8, 2013

COOKIE SALAD

Please note I have never made this salad as it was given to me after I became diabetic.  However, it was recommended to me as too good not to share!

1 pkg (5-oz) instant vanilla pudding mix
1 cup cold milk
1 carton (16-oz) frozen whipped topping, thawed
2 small cans madarin oranges, drained
1 pkg fudge striped cookies, crushed

Mix together the pudding mix and milk; blend in the whipped topping.  Gently stir in the oranges and the cookies.  Garnish with a few cookie pieces.

Thursday, February 7, 2013

TIRAMISU TOFFEE DESSERT

1 pkg (10 3/4-oz) forzen pound cake, thawed, cut into 9 equal slices
3/4 cup strong coffee
1 cup sugar
1/2 cup chocolate-flavored syrup
1 pkg (8-oz) cream cheese, softened
2 cups whipping cream
2 bars (1.4-oz each) chocolate-covered toffee candy, chopped

Arrange the cake slices over the bottom of an 11 x 7 x 1 1/2-inches baking dish.  Cut slices as needed to cover entire bottom of dish.  Drizzle the coffee over the cake.

In a large bowl, using an electric mixer on medium speed, beat the sugar, chocolate syrup, and cream cheese together until smooth.  Add the whipping cream and beat on medium speed until light and fluffy.  Spread mixture over the cake and sprinkle with the chopped candy.

Cover dish and refrigerate for at least one hour but no longer than 24 hours.  This will allow the dessert to set and the flavor blends.

Wednesday, February 6, 2013

RED TART CHERRY DELIGHT CAKE

With President's Day coming up I am featuring several cherry recipes.  Here is one I got years ago after moving to Texas.

1 purchased or homemade Angel Food Cake
2 pkgs Dream Whip
1 cup powdered sugar
1 pkg (8-oz) cream cheese softened
1 lb frozen cherries, thawed
1/4 cup water
1/2 cup sugar
3 tbsp cornstarch
water to moisten

Crumble the cake onto the bottom of a 9 x 13-inch cake pan.

Whip Dream Whip according to the package directions then add the powdered sugar and cream cheese mixing until well blended.  Spread mixture over the top of the cake.

In a medium saucepan, combine the cherries and 1/4 cup of water.  Cook over medium heat until mixture begins to simmer; add the sugar.

Combine the cornstarch with enough water to moisten into a paste; stir into the cherries.  Simmer until the mixture thickens, stirring constantly.  This will take about 2 to 4 minutes.  Allow to cool then pour over the cream cheese mixture.

Refrigerate to set before cutting into 12 squares for serving.

To serve, garnish each square with a dollop of frozen whipped topping, thawed, or whipped cream.

Tuesday, February 5, 2013

CARAMEL-PECAN BROWNIES

I got this recipe years ago from some Kraft product so I will list it with their products as I found it.

4 squares Baker's Unsweetened Chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 pkg (14-oz) Kraft Caramels
1/3 cup whipping cream
2 cups Planters Pecan Halves, divided

Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with foil, with the ends extending over the long sides; grease foil.

Microwave chocolate and butter in a large mixrowaveable bowl on high for 2 minutes or until butter is melted.  Stir until the chocolate is completely melted.  Add the sugar and eggs; mix well.  Stir the flour into the chocolate mixture until well blended.  Spread half the batter into the prepared pan.  Bake at 350 degrees for 25 minutes or until the top is firm to a gentle touch.

Microwave the caramels and cream in a medium microwaveable dish on high for 2 minutes or until the caramels begin to melt; stir until completely melted.  Stir in half of the nuts.

Spread the caramel mixture over the brownie layer in the pan; cover with the other half of the batter (okay if some of the caramel layer shows through).  Sprinkle the remaining half of the nuts over the top. 

Bake for 30 minutes at 350 degrees or until the top is firm to the touch.  Remove from oven and cool in the pan on a wire rack.

When completely cooled, lift the brownies out of the pan using the foil as handles.  Cut into 32 squares.

Friday, February 1, 2013

FLUFFY CHERRY LEMON PIE

When we were at the VA in Ft Worth this week, they had some tables set up passing out sugar-free recipes and some featuring cherries in honor of the upcoming Presidents Day.  I picked up one of each and think Samantha (my granddaughter) and I will try this one tomorrow when she is here.  It is from Lucky Leaf so I will use their brand information just like the recipe states.

1 can (21 oz) LUCKY LEAF CHERRY PIE FILLING
1 (9-inch) prepared graham cracker crust
1 package (8 oz) cream cheese, softened
1 cup cold milk
1 package (3-oz) instant lemon pudding mix
1 container (8-oz) frozen whipped topping, thawed

Spread the cherry pie filling on bottom of crust. 

In a large bowl, beat cream cheese with wire whisk until smooth.  Gradually beat in milk until well blended.  Add pudding mix, and beat until smooth.  Gently fold in half of the whipped topping.

Spread cream cheese mixture over the cherry pie filling in crust.

Spread remaining whipped topping over the cream cheese mixture.  Chill.  Makes 12 servings.


Note: Those would be awfully small servings!