Wednesday, June 27, 2007

Easy Fruit Cobbler (low calorie)

Another good one from Aunt Janice!! ;)

2 (16 oz) bags frozen fruit (about 6 cups)

1 box yellow cake mix (NO pudding in the mix)

2 cups diet lemon-lime soda (diet Sprite)

Preheat oven 375 degrees. Spray 13x9 inch baking dish with Pam.

Pour both bags of frozen fruit on the bottom of the prepared baking
dish. Sprinkle dry cake mix evenly over top of fruit, making sure
there are no clumps. Pour lemon-lime soda (or diet Sprite) over all;
DO NOT STIR. Cover with foil and bake 20 minutes. Uncover and
continue to bake another 45 minutes OR until nice and brown on
top. Serve warm with frozen yogurt or low-fat ice cream.

You can purchase the 64 oz pkg of "Nature's Three Berries" that have
raspberries, blueberries, and Marion berries at Costco. 32 oz equals
about 6 cups.

You can use a bag of red raspberries and a bag of black raspberries.

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Chocolate Pie

This was sent to me by Gail Blevins through a recipe email exchange. Thanks, Gail! I loved the tips.

One gramcracker crust
1 sm. box chocolate pudding
3/4 cup milk
1 sm. container of cool whip(cho. or white)
Whip this together. The pudding will be a little thick. In another bowl whip up the following ingredients:

1/3 cup cream cheese
1 Tablespoon sugar
1 Tablespoon milk

Then mix together the two togethe then pour into gramcracker crust and place in refrigerator until ready to eat.

This is so easy. If you have a member of your family with diabetes use sugar free pudding, sugar free cool whip, and reduce fat gramcracker crust, also a Tablespoon of Splenda. You can't tell the difference.

Another little hint, you can use white Chocolate pudding and put in 2 Tablespoons strawberry jelly, and use strawberry cool whip. You can even put in some fresh strawberries. This is a good one too.



Tuesday, June 12, 2007

Applesauce Spice Cupcakes

1/3 cup butter, softened

3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
Cream cheese frosting

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with applesauce.
Fill greased of paper-line muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes. Yield: 1 dozen.


Tips & Ideas:
To make the same-size pancakes, muffins and cupcakes, I use a solid plastic ice cream scoop to dip into the batter. It prevents having pans of muffins or cupcakes with some cups half full and others overflowing.

~Aunt Jancie


Thursday, June 07, 2007

Seashell Salad

3 cups uncooked medium shell, spiral and/or wagon wheel pasta
1/3 cup vinegar
1/4 cup olive or vegetable oil
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 medium sweet red pepper
1 medium sweet yellow pepper
2 tablespoons chopped green onions

Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving. Yield: 6-8 servings.

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Wednesday, June 06, 2007

Banana Pancakes With Maple Praline Sauce

1 cup self rising flour
2 tablespoons sugar
2 medium size bananas
1 egg
3 tablespoons butter, melted
1-1/4 cups buttermilk
1 teaspoon vanilla

In a medium size bowl, whisk together flour and sugar; set aside.
In another bowl mash the bananas with a fork, leaving a few bits
and pieces. Whisk in the egg and then add butter, buttermilk and
vanilla. Pour into flour mixture and stir until well mixed. Pour about
1/3 cup batter onto a hot nonstick skillet or griddle. Turn over and
cook until light brown on both sides. This makes about 9 pancakes,
serve with Maple Praline Sauce and vanilla ice-cream.


1/2 cup (1 stick) butter, melted
1-1/2 cups light brown sugar
1/2 cup maple syrup
1/2 cup evaporated milk
1 tablespoon vanilla
1 cup chopped pecans

In a medium size sauce pan, melt butter on low heat; add
brown sugar and continue cooking on low for about 3 minutes
stirring constantly. Add syrup, evaporated milk and vanilla.
Bring just to a very light boil and then remove from heat. Add
pecans and allow cooling for about 20 minutes and then serve
with pancakes. Store any leftover sauce in refrigerator. Reheat
in the microwave.


Peanut Butter Fudge

1-1/4 cups milk
1/4 cup light corn syrup
1/4 cup margarine
Pinch of baking soda
3 cups granulated Sugar
1 cup lightly packed brown sugar
3/4 cup creamy or chunky peanut butter
1 teaspoon vanilla
1 cup coarsely chopped peanuts, if desired

Set aside a 9”x13” ungreased baking pan. Cover a baking sheet with waxed paper; set aside. In a heavy 4-quart saucepan, combine milk, corn syrup, margarine, baking soda and sugars. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.
Clip on candy thermometer. Stirring constantly, cook to 234 F (110C) or soft-ball stage. Pour without scraping into baking pan. Cool until bottom of pan feels warm but not hot. Using a wooden spoon, stir in peanut butter, vanilla and nuts. Continue stirring until mixture becomes creamy and begins to lose its gloss. Scrape fudge onto the sheet of waxed paper and spread 1 inch thick. When firm, cut into 1-inch squares. Store in refrigerator. Makes about 75 pieces

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