Healthy dessert

Skinny Tropical Icebox Cake

Prep time: 15 minutes

Yield: 16 servings

Serving size: 1/16 of cake

Ingredients

2 - 15 ounce cans no sugar added peaches, drained
2 cups strawberries, sliced
2 - 15 ounce cans Dole tropical fruit, drained
1 - 8 ounce tub Cool Whip Free topping, softened
1 box (1.5 ounce) Sugar-Free Fat-Free Jello Vanilla pudding
1 cup Silk Pure Coconut Milk Original
14-16 reduced-fat graham cracker sheets
Instructions

In a medium size bowl, whisk together Sugar-Free Fat-Free Jello Vanilla pudding mix and Silk Pure Coconut Milk Original. Whisk for 2 minutes until pudding starts to thicken.
Let stand for 5 minutes.
Fold in Cool Whip Free to pudding to mix.
Spread a small amount of pudding mixture on the bottom of a 9x12 glass dish or baking pan.
Top pudding mixture with 6-8 reduced-fat graham cracker sheets, making a single layer and leaving no space.
Lightly cover the top of graham crackers with another layer of pudding mixture.
Cover the pudding mixture with peaches, strawberries and tropical fruit, making sure to alternate between the different kinds of fruit.
Lightly cover the fruit with a thin layer of pudding mixture.
Top pudding mixture with 6-8 reduced-fat graham cracker sheets.
Add the remaining pudding mixture to graham cracker sheets.
Generously top with the remaining fruit, again evenly alternating between the peaches, strawberries and tropical fruit.
Refrigerate for 4-6 hours before serving.

Nutrition Info and Tips

Per Serving (1/12 of cake):

Calories: 161

Fat: 1g

Carbohydrates: 37g

Fiber: 2g

Protein: 2g

Sugars: 19g

Sodium: 239mg

Vitamin A: 2%

Vitamin C: 91%

Calcium: 3%

Iron: 3%

WWP+: 4 points

Halloween Healthy Snacks

Halloween is just around the corner! Awesome snack

 idea.

Ghosts are bananas with chocolate chips. Minis for eyes and regular size for the mouth.

Pumpkins are tangerines with a piece of celery for the stalk.

**Tip to keep the bananas from browning sprinkle them, dip them in, or spritz them with a little bit of any kind of citrus (orange, grapefruit, tangerines, pineapple, etc) You can also find a product called Fruit Fresh in the produce area in stores which won't effect the taste of the bananas.

EASY CHEESE DANISH

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

Homemade Muffins

         ~~Snickerdoodle Muffins~~

Ingredients: 

2 sticks unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp cream of tartar

3/4 tsp freshly grated nutmeg

1 1/4 cup sour cream

2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

directions:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown. — Enjoy!

CROCKPOT CINNAMON ALMONDS!!

Great holiday gift idea!

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

A Great Dessert

Turtle Cheesecake

Crust

3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling

24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings

1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Insructions

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Sticky Bun

Sticky Bun Breakfast Ring

Ingredients:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more... 

Peanut Butter Cheesecake Bars

Ingredients:

1 8-oz package of cream cheese
½ cup sugar
1 egg
1 18-oz package of your favorite store-bought peanut butter cookie dough

Recipe:

1. Take your cream cheese out of the fridge and let it soften. In the meantime, heat your oven to 350 degrees.

2. In a bowl, combine the softened cream cheese, sugar, and egg. Beat until smooth.

3. Take half of the cookie dough (and try not to eat it all with your hands) and use it to line a medium (8 or 9-inch) square baking pan or dish. Press dough evenly into the bottom of the pan. This is your crust.

4. Spread the cream cheese mixture over the dough.

5. Take the other half of the cookie dough and crumble it. Sprinkle this over the top of the cream cheese layer in the pan.

6. Bake for 35 to 40 minutes or until golden brown and firm. Cool for 30 minutes. Refrigerate for at least 2 hours to chill.

After you let this chill, cut it into squares and try your hardest not to eat the entire plate before your friends get a chance.


Source: College Candy dot com

French Toast Roll-Ups

Source: inspired from Cinnamon Spice and Everything Nice
taken from "the girl who ate everything" website!

Ingredients

8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan

Instructions

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Mini Apple Pies

Mini Apple Pies- can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)



You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pillsbury pie crusts (four chilled NOT frozen crusts)


Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies

Dessert: Lemon Lush

I think this might be my favorite summer dessert...so

 cold and refreshing! 

You Have to Make This!! No Regrets! It's amazing.

Lemon Lush

1 cup flour

1/2 cup butter

1/2 cup chopped pecans

8 ounces cream cheese

1 cup powdered sugar

1 (8 ounce) container whipped topping, divided

1 (3 ounce) box lemon pudding mix

1/2 cup sugar

2 1/4 cups water, divided

2 egg yolks


Mix flour, butter & chopped pecans together like biscuit

dough and press into 8 x 8 inch baking pan. Bake at 400°

for 20 minutes or until brown.

Mix together cream cheese, powdered sugar and 1 cup

 whipped topping and spread over first layer while still warm.

 Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks

 together in a medium saucepan. Stir in 2 cups water.

 Stirring constantly, with wire whisk, cook on medium heat

 until mixture comes to a full boil. (NOTE: if you are using

 instant pudding or a different flavor, use the ingredients &

 directions for preparation on the package!)
.
Cool 5 minutes, stirring twice. Cool about 30 minutes more

 and spread over two previous layers. Cool completely and

 top with remaining whipped topping. Chill.

Quick and Fun Dessert

 S'MORES DIP 

Ingredients:

1 cup of milk chocolate chips

2 tbs. of milk

1¼ cups mini marshmallows

Graham crackers for dipping




Directions: In a medium sauce pan add chocolate chips, milk

and 1 cup of your mallows. Mix continuously over medium

heat until melted and smooth. Using a rubber spatula,scrape 

chocolate mixture into a small casserole dish. Top with

remaining mallows. Place dish under your oven broiler for

approximately 60 seconds or until the top has started to

brown. 


Dip your graham crackers and enjoy!

                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 - use your own judgment

Directions

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. Don't be shy; 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 fully combined and there are no lumps.

4 Now it's time to fill those holes! Pour the pudding mixture ver the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

5 Refrigerate for apx two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.

Butterfinger Pie

Butterfinger Pie

Warning Warning....This is not a diet recipe.....

Only FOUR ingredients for this pie!! Thats it, and only 3 

simple steps! 

It's almost silly....... if it wasn't for the fact that 

this is a candy bar pie, which is always serious business ~ 



6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions

1.Mix first three ingredients together.

2.it in pie crust.

3.Chill.

4. Dig in and enjoy!!.. lol

easy & Healthy Banana Oatmeal Cookies

Now Time for some dessert! what about a healthy Dessert? 

Banana Oatmeal Cookies
When you have a sweet tooth and want to stay on track, here's a nice treat.
Sugar is NOT an added ingredient.




3 mashed bananas (ripe)
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Mix all Above Ingredients and

Bake at 350 for 15-20 minutes. Enjoy!

Homemade Smooth Peanut Butter

DIY Homemade Smooth Peanut Butter

Total Time: 10 minutes

Yield: 1 small jar

Ingredients:

1 cup roasted peanuts
1-3 tablespoons peanut oil
1/2-1 tablespoon powdered sugar
1/2-1 teaspoon salt

Instructions:

Place the roasted peanuts into a food processor and blend on high until they're finely ground up - this can take up to 3 minutes.
Add 1 tablespoon of peanut oil to begin with and continue to blend for about a minute. Add more oil as you see necessary to get the consistency you're looking for.
Add 1/2 tablespoon of powdered sugar and a pinch of salt and blend until combined. Taste it and add more sugar and/or salt to your liking.
Scrape into a jar and store in the fridge.
Notes

There are really no exact measures when it comes to making homemade peanut butter. You'll have to find out the quantities that work for you to get the desired consistency and taste, but the ones above are a great guide.

chocolate chip cookies recipe

Getting a Super Soft & Chewy Chocolate Chip Cookie:The key to a chewy, soft cookie is removing them from the oven before they have had a chance to fully bake. This varies from oven to oven, but you want them to be golden around the edges but still a little gooey and puffy in the center. Remove from oven and let them sit in the pan for a few minutes. They will continue to cook on the pan. Transfer to a cooling rack to finish the cooling process. This may take some practice to know just when to take them out of the oven, but you’ll quickly learn that crucial timing.
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Easy Chocolate Chip Cookies Recipe (Old Fashioned)

Author: divas can cook

 

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup shortening
• ⅓ cup butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 (6 oz) package semi-sweet chocolate chips
• ½ cup chopped nuts, optional

Instructions

1. Preheat oven to 375
2. In a medium bowl, sift together flour, salt and baking soda. Set aside
3. In a large bowl, cream together shortening, butter, sugars, egg, and vanilla.
4. Gradually combine half of the flour mixture into the wet mixture. Use a rubber spatula to incorporate the other half of the flour mixture if the dough gets to thick for the mixer.
5. Stir in the chocolate chips.
6. Roll the dough into tablespoon sized balls.
7. Place on a baking sheet, two inches apart, lined with parchment paper.
8. Bake for 7-10 minutes if using regular baking pans. If using a baking stone you may need to add a few more minutes to the baking time.
9. Remove from oven when cookies are slightly golden around the edges and puffy and soft on the tops.
10. Leave cookies in the pan for 2-3 minutes to continue cooking outside of the oven.
11. Transfer to cooling rack to cool completely.
12. Serve immediately. Store leftovers in an air-tight container.
13. Enjoy!

Butter Flaky Pie Crust

 

                    

Ingredients:

1/2 cup butter,

 chilled and diced-

1/4 cup ice water-

1/4 teaspoon salt-

1 1/4 cups all-purpose flour  

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

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