Almond Toffee Bars

Almond Toffee Bars---from Eagle Brands website

Ingredients:

• 1 1/2 cups all-purpose flour
  

• 1/2 cup confectioners' sugar
  

• 3/4 cup cold butter or margarine
  

• 1 (14-ounce) can Sweetened Condensed Milk 
  

• 1 egg, beaten
  

• 1 teaspoon almond extract
  

• 6 (1 3/16-ounce) milk chocolate-covered English toffee candy bars, cut into small pieces (I found these toffee pieces already broken up in the same place you find chocolate chips)
  

• 1 cup slivered almonds
  

Instructions

Preheat oven to 350ºF (325ºF for glass dish). In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

In large bowl, combine sweetened condensed milk, egg and extract; mix well. Stir in toffee pieces and almonds.

Spread mixture evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store leftovers covered in refrigerator.

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Rolo Turtles

Rolo Turtles

Ingredients:

• 1 package Mini Pretzels
  
• 1 13-oz. package Rolo Candies  (63 pieces)
  
• 1 package Pecan Halves
  

Directions:

Heat oven to 250.
Put one Rolo on top of each pretzel. Bake at 250 degrees for 4-5 minutes or until the candy is soft.

Remove from oven and quickly put a pecan on top of softened candy, push down and squish the chocolate into the pretzel.

Let sit out and cool for 10-15 minutes, then put baking sheet in fridge to harden the candies.

Store in sealed container --if there's any left!!

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Fried Oreos!!

While in Gatlinburg, Tennessee for our summer vacation I had fried Oreos for the first time!

They were so good that I decided to try and make them at home.

So I bought this funnel cake batter

dipped the oreos in the batter and fried them in some canola oil

sprinkled with some powdered sugar

and viola!! 

I'm telling you, these are amazing! I used reduced fat oreos so I'm sure they were very low calorie and heart healthy too!! 

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5 Minute Chocolate Cake

Can you believe my personal trainer sent this to me-- Does that mean I have approval to eat it, even if it doesn't, I'm digging in!! Yum Yum

5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (MicroSafe) Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Triple Chocolate Surprise

You make this in the crockpot!! 

• 1 package chocolate cake mix
• 8oz. sour cream
• 1 cup chocolate chips
• 1 cup water
• 4 eggs
• 3/4 cup oil ( I use canola)
• 1 package instant chocolate pudding mix

DIRECTIONS:

Spray crock pot with PAM

Mix all ingredients and pour into crock pot.

Cook 6-8 hours on low or 3-4 hours on high

Serve warm with ice cream

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Coca Cola Cake

I love Cracker Barrel's Coca Cola cake but it is only seasonal. So when my friend, Ashley, gave me this recipe I was so excited! It tastes just like the Cracker Barrel cake!!

• 2 cups flour
• 2 cups sugar
• 2 sticks butter
• 3 tablespoons cocoa
• 1 cup Coca Cola
• 1/2 cup buttermilk
• 2 beaten eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 cup miniature marshmallows

ICING

• 1/2 cup butter
• 3 tablespoons cocoa
• 6 tablespoons Coca Cola
• 16oz powdered sugar
• 1 cup chopped pecans

DIRECTIONS:

Combine flour and sugar in a mixing bowl and set aside. 

Heat butter, cocoa and Coke to boiling and pour over flour and sugar mixture, mixing well.

Add buttermild, eggs, baking soda, and vanilla.

Stir in marshmallows, which will float on top.

Pour into a greased sheet cake pan and bake at 350 for 30-35 minutes. 

Ice while warm.

To make icing, combine butter, cocoa and Coke, heat to boiling.

Pour over sugar and beat well.

Add pecans.

Spread over warm cake.

Store leftovers in fridge.

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Chocolate Tres Leches Cake

I got this recipe from the Eagle Brand website.

Ingredients
	1 (18.25-or 18.5-ounce) package chocolate or vanilla cake mix 1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk 3/4 cup whipping cream, unwhipped 3/4 cup coconut milk or MAGNOLIA Evaporated milk 1/2 teaspoon rum extract 1/2 teaspoon vanilla extract 3 Tablespoons unsweetened cocoa powder, sifted 1/4 teaspoon cinnamon
	Instructions Prepare cake mix as directed or warm prepared cake. Combine the 3 milks and extracts. Remove 1/2 cup mixture to a smaller bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture. Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour remainder over cake. Cover and chill 1 hour. Keep extra sauce on the table to spoon overtop. Garnish as desired. Store leftovers covered in refrigerator.

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Key Lime Pie

This is a Weight Watchers recipe so it is low fat!

• 1 .3oz sugar free lime jell-o
• 1/2 cup boiling water
• 1 8oz. container fat free cool whip
• 2 8oz. containers key lime pie flavor light yogurt
• 1 9in. reduced fat graham cracker crust

Dissolve jell-o in water.

Fold in remaining ingredients.

Transfer to crust.

Refrigerate until firm.

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Fast and Easy Tiramisu

Got this recipe from Kraft.com

• 2 pkg. (3 oz. each) ladyfingers, split, divided
  
• 2 Tbsp.  MAXWELL HOUSE Instant Coffee
  
• 1 Tbsp. sugar
  
• 1 cup  boiling water
  
• 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
  
• 1/2 cup  sugar
  
• 2 cups thawed COOL WHIP LITE Whipped Topping
  
• 1 tsp.  unsweetened cocoa powder
  

ARRANGE 1 package of the ladyfingers on bottom of 13x9-inch baking dish. Dissolve combined coffee granules and 1 Tbsp. sugar in boiling water. Brush 1/2 cup of the coffee mixture onto ladyfingers in dish.

BEAT cream cheese in large bowl with electric mixer until creamy. Add 1/2 cup sugar; mix well. Stir in whipped topping.

SPREAD half of the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate at least 4 hours. Store leftovers in refrigerator.

Jazz It Up

Add 2 Tbsp. almond-flavored liqueur or brandy to cream cheese along with the 1/2 cup sugar.

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Red, White and Blue Strawberries

I make these every Memorial Day and the 4th of July. So easy and so festive!

Ingredients:

• Strawberries, washed and dried
• White almond bark, melted according to package directions
• Blue Sprinkles

Directions:

Dip strawberries into melted bark then dip immediately into blue sprinkles. Carefully remove green stem if you would like.  Let harden on wax paper and serve.  Can store in refrigerator for a day.

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Not Yo' Mama's Banana Pudding

My mom passed along this recipe to me when she saw it on Paula Deen's show. It is fabulous and is always a favorite when I take it to potlucks!

Not Yo' Mama's Banana Pudding

Recipe courtesy Paula Deen

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies*
• 6 to 8 bananas, sliced 
  
• 2 cups milk 
  
• 1 (5-ounce) box instant French vanilla pudding 
  
• 1 (8-ounce) package cream cheese, softened 
  
• 1 (14-ounce) can sweetened condensed milk 
  
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. 
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. 

Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. 

* I usually buy 3 bags of the cookies because some of them will be broken so by buying 3 bags, I am assured I will get enough whole cookies for the top of the pudding. On the bottom, it doesn't matter so much if  you use broken pieces of cookies.

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Spreads-from The Pioneer Woman

Saw these on The Pioneer Woman's site and had to try them. They are so yummy and everyone gobbles them up!  I think of them as an inside-out chocolate chip cookie.

Spreads

• 1 cup brown sugar
  
• 1 cup margarine--(I use real butter)
  
• 1 egg
  
• 2 cups flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon vanilla
  
• 6 to 8 ounces chocolate chips
  

Directions:

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown.
Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute.
Remove and spread melted chips over the top.
Cut into squares.

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Peanut Butter Dream Bars

I made these the other day from the show Cook Yourself Thin and they definitely have merit! Very easy to make and they taste somewhat like a Reese Peanut Butter Cup but without the guilt!

Serves 8

Calories per serving: 157

1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor

1/2 cup old-fashioned oats

1/3 cup confectioners’ sugar

1/2 teaspoon salt

3 tablespoons unsalted butter, melted and cooled

1/4 cup creamy reduced-fat peanut butter

1 1/2 ounces reduced-fat cream cheese, room temperature

2 teaspoon pure vanilla extract

2 tablespoons semisweet chocolate chips, melted

1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides. 

2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes. 

3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes. 

4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold. 

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Black Forest Dump Cake

Ingredients:

2-16 ounces cherry pie filling--I use sugar free

1 package chocolate cake mix, dry
1 1/2 sticks butter, sliced in thin cubes

Dump cherry pie filling in 9 x 13 pan.  Sprinkle cake mix over cherries. Place butter cubes in single layer over cake mix. 

Bake at 350 degrees for 45min-1hour.

You can also dump all the ingredients in a crock pot and cook on low for 3-4 hours.

Serve warm with vanilla ice cream!! 

Serving Size: 12.

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Vanilla Cupcakes

Pre-baked

Fresh out of the oven

frosted and ready to eat

This recipe is from the show "Cook Yourself Thin" I couldn't wait to try this recipe especially since it has zucchini in it--shhh, don't tell my girls!

Vanilla Cupcakes
by BeckyLifetime

Makes 12 cupcakes
Calories per serving: 204

For the frosting

• 3 large egg whites
  
• 1 cup sugar
  
• Pinch salt
  
• 3/4 teaspoon vanilla extract
  
• Finely grated zest of 1/2 lemon
  

For the cupcakes--mix all together

• 1 1/4 cup all-purpose flour
  
• 1/2 cup finely ground almonds
  
• 1 1/2 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 2 eggs
  
• 3/4 cup sugar
  
• 2 teaspoons vanilla extract
  
• 1 1/4 cups peeled zucchini, finely grated
  

Note:  I just made these cupcakes today and they were pretty good.  A few things to mention: 1st, the frosting did not get stiff  the way the directions state above.  So I just took 3 eggs and beat them in my kitchen aid and then added 1 cup of sugar, then the frosting got stiff and was able to spread on the cupcakes.

2nd, make sure you really ground your almonds. I used my food processor but the almonds were still a little "chunky" which gives the cupcake a crunch. 

Overall, these cupcakes were good, not great. They were a bit on the dry side but you could not taste the zucchini at all.  

Directions:

1. Preheat the oven to 350 degrees. 

2. To make the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes. 

3. Remove the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes. 

4. To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners. 

5. In a bowl, whisk together the flour, almonds and baking powder; set aside. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld or standing mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated. 

6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.

7. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.

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Strawberry Shortcake

Strawberry Shortcake

Here is the recipe for the shortcake part of the strawberry shortcake.  It just a basic pound cake recipe but super easy and yummy and it freezes well too!

INGREDIENTS

• 1 cup butter
• 1 cup white sugar
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 5 egg whites

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Sift together flour and baking powder.
2. In a large mixing bowl, cream the sugar and butter. Beat in the egg yolks. Beat in flour mixture. Stir in the vanilla and lemon extracts.
3. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.                                                                                       

•   I just cut up my strawberries in bite sized pieces and added sugar to them to make the juice. Top pound cake with strawberries and whip cream--yummy!

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