LIGHTENED UP CHERRY YUM YUM

Ingredients:

3 C Graham Cracker Crumbs

1 C Splenda

1 Stick Butter

8 oz. Reduced Fat Cream Cheese

8 oz. Light Cool Whip

2 Cans Lite Cherry Pie Filling

Directions:

Melt butter and mix with crumbs. Use ½ of the crumb mixture to press into the bottom of a 9x13 inch dish. Blend Splenda and cream cheese. Fold into whipped topping. Spread half of this mixture over crumb crust. Spread cherry pie filling evenly to make the next layer. Spread remaining half of topping mixture over cherries. Sprinkle remaining crumbs over top. Cover and refrigerate overnight until ready to serve.

OLD FASHIONED TEA CAKES

Ingredients:

1 1/2 C Sugar

1 C Vegetable Oil

2 Large Eggs

2 tsp Vanilla (or substitute Almond)

2 1/2 C Self-Rising Flour

Directions:

Preheat oven to 350°. In large bowl, stir together sugar and oil. Add eggs and vanilla and mix well. Slowly stir in flour. Drop by tablespoonful onto greased cooking sheet, 2 inches apart. Bake 8-10 minutes or until they begin to lightly brown on the edges. Yield: 2 dozen

SUGAR-FREE BLACKBERRY COBBLER

 

Ingredients:

2 C Flour (can substitute almond flour)

1 1/2 C Stevia (or preferred sweetener)

1 tsp Salt

4 tsp Baking Powder

1 1/2 C Almond Milk

1/2 C Butter

2 C Blackberries (or any berry)

1/4 tsp Cinnamon

Directions:

Preheat oven to 450°. Put butter in 9x13 baking dish and place in oven until butter is completely melted.

 

Mix dry ingredients with almond milk and blend well. Carefully spread batter evenly in pan without blending into butter. Place berries evenly over batter. Bake for 10 minutes, then reduce heat to 350° and continue baking another 20 minutes. Allow to cool about 10 minutes prior to serving.

Recipe Notes:
This recipe was shared with me by my life-long friend, Sherri Busler.

STRAWBERRY CHEESECAKE LUSH

Ingredients:

1 Pkg. Golden Oreos (36 cookies)

6 T Butter, melted

8 oz. Cream Cheese, softened

1 C Powdered Sugar

16 oz. Cool Whip, divided

2 Pkgs. Instant Cheesecake Pudding Mix (3.4 oz. each)

1 C Milk

3 1/2 C Sliced Strawberries

Directions:

Layer 1: Crush entire package of Oreos in food processor. In large bowl, combine crushed cookies and melted butter. Press cookie mixture into 9x13 pan and refrigerate while working on next step.

 

Layer 2: Beat together powdered sugar, cream cheese, and one cup Cool Whip. Spread over cookie layer.

 

Layer 3: Mix together pudding mix, milk, and one cup Cool Whip. Spread over cream cheese layer.

Layer 4: Layer sliced strawberries on top and cover with remaining Cool Whip.

Keep refrigerated until ready to serve.

CHOCOLATE ICING

Ingredients:

1 Stick Salted Butter

1 C Sugar

1/3 C Cream

3/4 C Milk Chocolate Chips

1 tsp Vanilla

Directions:

Melt butter in pot on stove. Add cream and sugar. Stir until sugar is dissolved. Cook at least 10 minutes, stirring constantly. Add chocolate chips and vanilla. Stir until chocolate is melted.

Recipe Notes:

This recipe was shared by Teresa Capps. We attended a lunch at Black Oak Ridge Baptist Church after Rick's Uncle Hugh's burial, and Teresa had made brownies with this icing. She said this can be used on cakes, as well as brownies.

CHILLED COCONUT CAKE

Ingredients:

1 Box Yellow Cake Mix (18 oz.)

1 C Sugar

1 C Whole Milk

8 oz. Cool Whip, thawed

7 oz. Bag Sweetened Coconut Flakes

Directions:

Grease and flour 9x13 metal casserole dish.

 

Follow the instructions on the cake mix and bake cake in prepared casserole dish. While cake is still warm, poke holes in top with a fork.

 

In a saucepan over medium-low heat, combine sugar and milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Pour the mixture over the cake, and let the cake cool completely.

Once the cake is cooled, spread the whipped topping over the top of the cake. Cover the top of the cake with coconut flakes. Place the cake in the refrigerator and let chill overnight.

Store leftovers in the fridge for up to one week.

LEMON COOKIES

Cookie Ingredients:
1 Box Lemon Cake Mix*
1 T Lemon Juice
1/3 C Oil
2 Eggs 

Preheat oven to 350°. Combine cookie ingredients and place in refrigerator to chill for at least 30 minutes. Roll into 1-inch balls and drop onto cookie sheet lined with parchment paper. Bake 8-1/2 minutes (do not over bake). Allow cookies to cool.

Glaze Ingredients:
2 C Powdered Sugar
4 T Lemon Juice

Combine glaze ingredients. Place in plastic zip bag and seal. Cut a tiny bit off one corner and drizzle over the cooled cookies. Allow glaze to dry prior to placing in container.

*Note: Preferred size of cake mix is 18.5 oz. However, cake mixes have shrunk over the years, so I add 1/3 C self-rising flour to cookie mixture. 

My cooking buddy, Pat Findley, found this recipe that copies a famous cookie in the Knoxville area. I have literally made hundreds of dozens of this cookie and there are rarely leftovers! In Pat's own words...these are the "best ever!!!"

LOW CARB PEANUT BUTTER PIE

Ingredients:

Crust 
1 Cup Crushed Pecans
4 T Butter, melted

Mix together and pour into pie plate. Put in freezer while making chocolate layer.

Chocolate Layer
2 T Butter
1 Sq. Unsweetened Chocolate
2 T Heavy Cream
1 tsp Vanilla
1/3 C Splenda

Melt butter and chocolate in microwave on low setting for approximately 2 minutes. Mix in cream and vanilla. Add Splenda. Pour over frozen pie crust and place back in freezer.

Peanut Butter Layer
5 T Simply Jif Peanut Butter (or store brand low carb peanut butter - I use Kroger brand)
4 oz. Cream Cheese, softened
1/3 C Splenda

Mix together with blender and spread over chocolate layer. Place back in freezer.

Chocolate Whipped Topping
1 C Cool Whip
1 tsp Vanilla
1 T Cocoa

Mix together and spread on top of pie. Refrigerate.


Cut pie into 12ths for a net carb count of 5.3 carbs per serving.

Recipe Notes:
This pie was made by Kelley Myers and brought to an office luncheon and was a big hit to us LC'ers. The pie is very rich so 1/12 of a pie is more than you think. Very delicious!

PUMPKIN CRUNCH CAKE

Ingredients:
15 oz. can Pumpkin
1 can Sweetened Condensed Milk
3 Eggs
1/2 C Sugar
1 tsp Cinnamon
Yellow Cake Mix, dry
1-1 1/2 C Pecans, chopped
2 sticks Margarine, melted

Directions:
Mix first five ingredients together and spread in a 9x13 pan sprayed with Pam. Then layer the next three ingredients. Bake at 300° for 50 minutes. Cool.

ICING:
8 oz. Cream Cheese, softened
1 tub Cool Whip
1/2 box Powdered Sugar

Directions:
Mix until smooth and spread over cooled cake. Refrigerate.

Recipe Notes:

Recipe shared by co-worker Lauren Ridenour. It is very rich and super yummy!

CHOCOLATE CHIP PECAN BANANA BLONDIES

Ingredients:
1-1/2 Sticks Butter
1-1/3 C Brown Sugar
2 Eggs
1 tsp. Vanilla
4 Ripe Bananas, mashed
2 C Flour
1 tsp. Baking Soda
1/2 tsp. Salt
12 oz. Bag Chocolate Chips
1/2 C Finely Chopped Pecans

Directions:
Spray 10x15 jelly roll pan with floured cooking spray (Baker's Joy). Preheat oven to 350°. Cream butter and sugar in mixer bowl. Add eggs and mix until well blended. Add vanilla and bananas.

In separate bowl, stir together flour, baking soda and salt. Add to wet ingredients, blending until combined. Add chocolate chips and pecans.

Spread batter into pan and bake 25-30 minutes.

Recipe Notes:

Recipe borrowed from Eat at Home blog (http://eatathomecooks.com/2010/05/chocolate-chip-pecan-banana-bars.html).

CHOCOLATE COBBLER

Ingredients:
1 C All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
7 T Cocoa Powder, divided
1-1/4 C Sugar, divided
1/2 C Milk
1/3 C Butter, melted
1-1/2 tsp Vanilla Extract
1/2 C Light Brown Sugar, packed
1-1/2 C Hot Water

Directions:
Preheat oven to 350. Stir together flour, baking powder, salt, 3 T cocoa, and 3/4 C sugar. (Reserve remaining cocoa and sugar.) Stir in the milk, melted butter and vanilla to the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8-inch baking dish. (I used Corning French White dish.) In a separate bowl, mix 1/2 C sugar, brown sugar, and 4 T cocoa. Sprinkle this mixture evenly over the batter. Pour the hot tap water over all. DO NOT STIR!! Bake for about 40 minutes or until the center is set. Let stand for a few minutes. Great served with vanilla ice cream!

I have seen variations of this recipe all over the internet and can't say for sure where this one came from. Probably one of the best chocolate recipes I've tried in a long time. YUM YUM

BEST CHOCOLATE SHEET CAKE.....EVER!

There's no reason for me to re-post what Pioneer Woman has already posted in great detail on her blog. So...I'm just going to provide the link for Pioneer Woman's Chocolate Sheet Cake.
(http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/)

Make and enjoy - I double dog dare you!!!

Recipe by Ree Drummond a/k/a Pioneer Woman a/k/a my hero!

SOPAPILLA CHEESECAKE

Ingredients:
2 (8 oz) packages cream cheese, softened
2 (8 oz) packages refrigerated crescent dinner rolls
1 C sugar
1 tsp vanilla extract or almond extract
1/2 C margarine or butter, melted
1/2 C cinnamon sugar (combine about 1/2 cup sugar with 1 T cinnamon)

Directions:
Using a 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan and flatten. In separate bowl, mix together the cream cheese, sugar, and extract. Spread over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.

Recipe came from LPM Blog, posted by Beth Moore's daughter, Amanda. So yummy - and almost NO calories! *Ü*

FIVE MINUTE KEY LIME PIE

Ingredients:
1/4 cup water
1 pkg (4 serving size) sugar-free lime flavor gelatin
2 containers (6 oz.) fat-free key lime pie yogurt
1 tub (8 oz.) Cool Whip
1 graham cracker crust

In microwave-safe measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved. In large bowl whisk together gelatin mixture and yogurt. Fold in Cool Whip. Carefully spread in crust. Refrigerate at least 4 hours or until set. Store in refrigerator.

Recipe found on Keebler pie crust packaging.

CROCK POT CARAMEL PIE

Ingredients:
1 14 oz. can fat-free sweetened condensed milk
1 6 oz. pkg. reduced-fat graham cracker crust
1 8 oz. container Cool Whip, thawed
1 Heath or Skor candy bar, coarsely chopped

Directions:
Pour milk into a 2 cup glass measuring cup; cover with foil. Place in 3-4 quart crock pot. Add very hot water to crock pot to reach level of milk in measure. Cover with lid; cook on low 9 hours (milk should be the color of caramel).

Pour caramelized milk into crust; let cool. Spread Cool Whip over pie. Sprinkle with chopped candy bar.

O'CHARLEY'S CARAMEL PIE

Ingredients:
1 graham cracker crust
1 can Eagle Brand condensed milk
1 large tub Cool Whip
1 C mini chocolate chips (optional)
1 C chopped nuts (optional)

Directions:
Remove label from milk. Place condensed milk into pot, cover with water and heat until boiling. Cook at low boil for 3 hours making sure cans are covered at all time. (If making more than one pie, boil more than one can!) Using tongs, remove can from water and let cool completely before opening. Pour caramel from can into pie crust and layer Cool Whip on top. Place in refrigerator. When ready to slice, sprinkle nuts and mini chips on top for decoration.

Note:
Cans have been known to explode when prepared this way, especially if not kept covered with water. Here's another method for caramelizing sweetened condensed milk.

Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours until thick and caramel colored. Beat until smooth.

Oven method: Preheat oven to 425 degrees. Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Recipe found on New-Sentinel blog: http://blogs.knoxnews.com/knx/constantine/.

CHOCOLATE SWIRL DELIGHT

Ingredients:
1 pkg. Little Debbie Swiss Cake Rolls
2 3/4 C cold milk
2 3.9 oz. pkgs. instant chocolate fudge pudding mix
2 C whipped topping

Directions:
Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9 inch springform cake pan with cake slices, completely covering the bottom and sides.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving.

Recipe from Taste of Home.

EASY APPLE CRISP

Ingredients:
2 cans apple pie filling (or any other fruit pie filling)
1 box white cake mix
1 1/2 sticks butter (or margarine) melted
2 cups chopped pecans

Directions:
Preheat oven to 350. Butter 13x9 inch glass bowl. Pour 2 cans pie filling into bowl and spread out. Sprinkle dry cake mix over fruit - using hands to break up any lumps and spread out evenly. Drizzle butter over cake mix. Top with chopped pecans. Bake for 50 to 60 minutes until golden brown.

Recipe shared by Tracy Miller-Davis.

HONEY BUN CAKE

Ingredients:
1 box yellow cake mix
4 eggs
3/4 C cooking oil
2/3 C water
1 C sour cream
1 C brown sugar
3 tsp. cinnamon

Directions:
Mix cake mix, eggs, oil, water and sour cream. In separate bowl mix brown sugar and cinnamon. Pour half of cake batter in pan, sprinkle half of sugar mixture over batter and swirl it in. Pour remaining batter in pan and sprinkle rest of sugar mixture on and swirl it in. Bake in a lightly greased 9x13 cake pan at 325 degrees for 40-45 minutes.

ICING:
4 T milk
2 C confectioners sugar
1 tsp. vanilla

Directions:
Combine together and pour over hot cake.


Kim Murphy made this cake for a cookout. It is awesome!

EASY BROWNIE TORTE

Ingredients:
1 box Betty Crocker® chocolate chunk or triple chocolate chunk brownie mix
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/2 C coarsely chopped candy (Heath bar, Reese cup, etc.)

Directions:
Heat oven to 350°. Line 13x9 pan with foil so ends extend about 2 inches over sides of pan. Spray foil with cooking spray.

Make brownies as directed on box. Cool completely, about 1 ½ hours. Remove brownies from pan by lifting foil; peel foil away. Cut brownie in half lengthwise. Place one half on serving plate.

Spoon frosting into microwavable bowl. Microwave on high 15 to 20 seconds. Stir frosting until smooth.

Pour half of frosting over half of brownie on plate. Place other half of brownie on top; pour remaining frosting on top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered. 8 servings.

Recipe from back of Betty Crocker brownie box. It is out of this world yummy!