Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Candy Cane Fudge
Ingredients
1 teaspoon plus 4 tablespoons butter, divided
39 miniature candy canes, crushed (about 1 cup)
1-1/2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
4 ounces white baking chocolate, chopped
1 teaspoon cream of tartar
Directions
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.
2. In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.
3. Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.
4. Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.
Note: This recipe was tested in a 1,100-watt microwave.
Read more: http://www.tasteofhome.com/recipes/candy-cane-fudge/
1 teaspoon plus 4 tablespoons butter, divided
39 miniature candy canes, crushed (about 1 cup)
1-1/2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
4 ounces white baking chocolate, chopped
1 teaspoon cream of tartar
Directions
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.
2. In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.
3. Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.
4. Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board; remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.
Note: This recipe was tested in a 1,100-watt microwave.
Read more: http://www.tasteofhome.com/recipes/candy-cane-fudge/
Peppermint Bark Cheesecake
18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
30 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 325°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
MEANWHILE, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
Source: www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx
3 Tbsp. butter, melted
30 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 325°F.
MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
MEANWHILE, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
Source: www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx
Red Velvet Espresso and Cream Swirled Brownies
Cream Cheese Swirl Layer
1 package (8 oz) cream cheese, softened
1 egg
1/2 cup sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon vanilla
Brownie Layer
1 box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2 teaspoons instant espresso coffee powder
1 bottle (1 oz) red food color
Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.
Source: www.bettycrocker.com
1 package (8 oz) cream cheese, softened
1 egg
1/2 cup sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon vanilla
Brownie Layer
1 box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2 teaspoons instant espresso coffee powder
1 bottle (1 oz) red food color
Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.
Source: www.bettycrocker.com
Chocolate-Cherry Whipped Sammies
2 Kellogg's® Pop-Tarts® Hot Fudge Sundae toaster pastries
2 tablespoons hot fudge ice cream topping
6 maraschino cherries, well drained and halved
1/2 cup frozen reduced-fat non-dairy whipped topping, thawed
Directions
1. Cut KELLOGG'S POP-TARTS HOT FUDGE SUNDAE toaster pastries in half. Spread ice cream topping on unfrosted sides of 2 toaster pastry pieces. Top with cherries. Carefully spread whipped topping over cherries. Top with additional toaster pastry pieces, unfrosted sides down. Lightly press together, making two "sandwiches".
2. Individually wrap "sandwiches" in plastic wrap. Freeze at least 3 hours or until firm.
Source: www.poptarts.com/recipes/chocolate-cherry-whipped-sammies
2 tablespoons hot fudge ice cream topping
6 maraschino cherries, well drained and halved
1/2 cup frozen reduced-fat non-dairy whipped topping, thawed
Directions
1. Cut KELLOGG'S POP-TARTS HOT FUDGE SUNDAE toaster pastries in half. Spread ice cream topping on unfrosted sides of 2 toaster pastry pieces. Top with cherries. Carefully spread whipped topping over cherries. Top with additional toaster pastry pieces, unfrosted sides down. Lightly press together, making two "sandwiches".
2. Individually wrap "sandwiches" in plastic wrap. Freeze at least 3 hours or until firm.
Source: www.poptarts.com/recipes/chocolate-cherry-whipped-sammies
Chocolate Eclair Cake
Chocolate Eclair Cake Recipe
Ingredients
- 2 small boxes french vanilla pudding
- 3 c milk
- 1 8 oz. tub cool whip
- 1 bx graham crackers
- 1 jar(s) hot fudge topping
- 1 jar(s) maraschino cherries
Directions
1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results.
Ingredients
- 2 small boxes french vanilla pudding
- 3 c milk
- 1 8 oz. tub cool whip
- 1 bx graham crackers
- 1 jar(s) hot fudge topping
- 1 jar(s) maraschino cherries
Directions
1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results.
Sticky Toffee Pudding
Source:Sticky Toffee Pudding
Ingredients
Pudding:
2 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
2 cups brown sugar
1 stick butter, at room temperature, plus extra for baking dish
3 eggs, separated
Toffee Sauce:
3 sticks butter
1 1/2 cups brown sugar
1/2 cup brandy
Heavy cream, whipped, for topping, optional
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
Sift together the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
Ingredients
Pudding:
2 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
2 cups brown sugar
1 stick butter, at room temperature, plus extra for baking dish
3 eggs, separated
Toffee Sauce:
3 sticks butter
1 1/2 cups brown sugar
1/2 cup brandy
Heavy cream, whipped, for topping, optional
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
Sift together the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
Chocolate, Cranberry and Oat Bars
1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Directions:
HEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Source: www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Directions:
HEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Source: www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx
Easy Peach Cobbler
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
Chocolate Enchiladas
Chocolate Enchiladas
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saute pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saute pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.
Banana Pudding Poke Cake
I saw this recipe floating around Facebook last week and plan on making it soon. YUM!
BANANA PUDDING POKE CAKE
INGREDIENTS:
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas
1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until there are no lumps.
4 Pour the pudding mixture over the entire cake, taking care to get it into all the holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for approximately two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
BANANA PUDDING POKE CAKE
INGREDIENTS:
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas
1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until there are no lumps.
4 Pour the pudding mixture over the entire cake, taking care to get it into all the holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for approximately two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
Blueberry Cheesecake Bars w/Splenda
Blueberry Cheesecake Bars w/Splenda
Ingredients
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted
Filling:
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
Topping:
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
_____________________________________
Submitted by: Maker of SPLENDA® Sweetener Products
Source: http://splenda.allrecipes.com/
© McNeil Nutritionals, LLC 2008
_____________________________________
Submitted by: Maker of SPLENDA® Sweetener Products
Source: http://splenda.allrecipes.com/
© McNeil Nutritionals, LLC 2008
Sugar Free Apple Pie
Sugar Free Apple Pie
Ingredients
·Pastry for 2 crust 9″ pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine
·Pastry for 2 crust 9″ pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine
Directions
1. Line pie bottom with pastry.
1. Line pie bottom with pastry.
2. In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
3. Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Source: Sweet Inspirations, Sugar Free Dessert
Author(s): Ron Lynch and Patti Lynch
ISBN10: 0962046906
ISBN13: 9780962046902
Pub. Date: June 1, 1989
Publisher(s): Sweet Inspirations
Sweet Inspirations – A Sugar Free Dessert Cookbook
Author(s): Ron Lynch and Patti Lynch
ISBN10: 0962046906
ISBN13: 9780962046902
Pub. Date: June 1, 1989
Publisher(s): Sweet Inspirations
Sweet Inspirations – A Sugar Free Dessert Cookbook
Peanut Butter Popcorn Balls
1/2 cup sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
3 tablespoons peanut butter
8 cups popped Healthy Pop Butter Flavor
1 cup candy-coated peanut candy (Reese's Pieces)
Directions:
Line a baking sheet or work surface with waxed paper; set aside.
Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a full boil over medium heat. Stir in popcorn until well coated.
Remove pan from heat and stir candy pieces gently into mixture. Allow mixture to cool just enough to allow handling. Using an ice cream scoop or buttered hands, shape mixture into 2-inch balls and place on waxed paper to cool. Wrap each ball in plastic wrap and store in an airtight container.
Source: www.jollytime.com/recipes/
1/2 cup light corn syrup
3 tablespoons butter or margarine
3 tablespoons peanut butter
8 cups popped Healthy Pop Butter Flavor
1 cup candy-coated peanut candy (Reese's Pieces)
Directions:
Line a baking sheet or work surface with waxed paper; set aside.
Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a full boil over medium heat. Stir in popcorn until well coated.
Remove pan from heat and stir candy pieces gently into mixture. Allow mixture to cool just enough to allow handling. Using an ice cream scoop or buttered hands, shape mixture into 2-inch balls and place on waxed paper to cool. Wrap each ball in plastic wrap and store in an airtight container.
Source: www.jollytime.com/recipes/
Easy Peanut Butter Cookies
Easy Peanut Butter Cookies
Ingredients:
1 cup sugar
1 cup peanut butter, any style
1 egg
2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees. 2. Cream together sugar, peanut butter and egg. (Mixture will start to form a ball). Add vanilla. Using a cookie scoop or 2 teaspoons, spoon out mounds of cookie dough on an ungreased cookie sheets. Using a fork (or cookie stamp!)press cookie in a criss-cross pattern. Bake for about 13 minutes. Let cool on cookie sheet for 2-3 minutes, then cool completely on rack
Ingredients:
1 cup sugar
1 cup peanut butter, any style
1 egg
2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees. 2. Cream together sugar, peanut butter and egg. (Mixture will start to form a ball). Add vanilla. Using a cookie scoop or 2 teaspoons, spoon out mounds of cookie dough on an ungreased cookie sheets. Using a fork (or cookie stamp!)press cookie in a criss-cross pattern. Bake for about 13 minutes. Let cool on cookie sheet for 2-3 minutes, then cool completely on rack
Monkey Bread
Monkey Bread
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it’s great with or without them)
Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Icing Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice.
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice.
Rocky Road Cookie Pizza
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS:
Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
Source: http://www.pillsbury.com/recipes/rocky-road-cookie-pizza/
Chocolate Yummies
Chocolate Yummies Recipe - Kellogg's® Rice Krispies®
7 Keebler® Grahams Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Kellogg's® Rice Krispies® cereal
Why use Kellogg's® Rice Krispies®?
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Note
*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
7 Keebler® Grahams Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Kellogg's® Rice Krispies® cereal
Why use Kellogg's® Rice Krispies®?
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Note
*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
Mixed Berry Cobbler
1 cup Fresh or Frozen Raspberries
1 cup Fresh or Frozen Blueberries
2 cup Fresh or Frozen Sliced Strawberries
1½ cup Sugar, divided
1 cup All-purpose Flour
½ tsp Baking Powder
½ tsp Salt
1 cup Milk
½ cup Butter
Directions:
Preheat oven to 375 degrees F. Combine raspberries, blueberries, and strawberries in med. bowl. Add 1/2 C sugar; mix gently. Set aside.
Combine flour, remaining sugar, baking powder and salt in a med. bowl; mix well. Add milk; beat until smooth, about 2 min.
Place butter in a med. baking dish in oven to melt butter; remove from oven. Spoon batter evenly over melted butter.
Spoon berries over batter; do not stir. Bake for 20 min. or until golden brown. Serve cobbler warm or at room temperature.
Source: http://easter.betterrecipes.com/mixed-berry-cobbler.html
1 cup Fresh or Frozen Blueberries
2 cup Fresh or Frozen Sliced Strawberries
1½ cup Sugar, divided
1 cup All-purpose Flour
½ tsp Baking Powder
½ tsp Salt
1 cup Milk
½ cup Butter
Directions:
Preheat oven to 375 degrees F. Combine raspberries, blueberries, and strawberries in med. bowl. Add 1/2 C sugar; mix gently. Set aside.
Combine flour, remaining sugar, baking powder and salt in a med. bowl; mix well. Add milk; beat until smooth, about 2 min.
Place butter in a med. baking dish in oven to melt butter; remove from oven. Spoon batter evenly over melted butter.
Spoon berries over batter; do not stir. Bake for 20 min. or until golden brown. Serve cobbler warm or at room temperature.
Source: http://easter.betterrecipes.com/mixed-berry-cobbler.html
Banana Cake Balls
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg.(10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles
Directions:
Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
Source: http://www.kraftbrands.com
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg.(10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles
Directions:
Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
Source: http://www.kraftbrands.com
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