Double Chocolate Filled Strawberries

I get several emails from Kraft with recipes.  One of them has diabetic friendly recipes and that is where I found this little gem.  You can go here to see the recipe posted on their website.  I was looking for a low sugar dessert for Easter that everyone would like.  My boys love strawberries so this looked like a great choice.  We gobbled them up and then I had to buy more strawberries to make more!  You could defintely play with the pudding flavor used in this recipe to change it up too.  I may leave the cream cheese out next time too.  It was such a little amount added that I don't think it would make much of a difference.

Double Chocolate Filled Strawberries

2lbs strawberries
1/4c of 1/3 less fat cream cheese
1c cold milk
1 pkg of sugar free white chocolate pudding
1c sugar free cool whip
1/4 of a chocolate bar or mini chocolate chips

Wash and dry berries.  Cut the stems off and cut an "X" in the end of the strawberries and spread it open to hold the filling. Whisk the cream cheese and a 1/4 of the milk together until well blended.  Whisk in the remaining milk and pudding mix.  Stir in cool whip and fill a ziploc bag with the filling.  Cut of a corner of the bag to create a small opening.  Pipe the mixture into the strawberries.  If you have any filling leftover, just keep it in the fridge till you get more strawberries!  Melt the chocolate bar in a ziploc bag in the microwave.  Just for a few seconds or you will melt your bag!  Cut a corner of to create a small opening to drizzle chocolate over the strawberries.  The second time I made this I just topped the strawberries with mini chocolate chips.  Refrigerate the strawberries till ready to serve.

Peanutty Chocolate Banana Bread

Sometimes you just can't improve on an original.....sometimes you can!  Add chocolate chips and peanut butter to banana bread and it gets better!   Don't get me wrong, I love just plain ol' banana bread too.  This is a great, just a little bit different, version of an original.  This recipe from Pampered Chef is a great bread to give and freeze too!  Bake up a loaf!!

Peanutty Chocolate Banana Bread

2c AP flour
1c sugar
1T baking powder
1/2t salt
1 c mashed ripe bananas (about 2)
1/3c milk
1/3c peanut butter
3T oil
1 egg, lightly beaten
1c milk chocolate chips (I've used semi sweet too)
1/3c chopped peanuts (optional for top)

Preheat oven to 350 and spray loaf pan with cooking spray.  Combine all of the ingredients down through the egg.  Mix just until moistened then add 3/4c of the chocolate chips.  Spoon batter into pan and top with remaining chocolate chips and chopped peanuts.  Bake 1hr or until a toothpick inserted into the center comes out clean.  Cool in pan for 10 mins then remove from pan to a cooling rack.

I've also cooked this in 3 mini loaf pans for 35 mins.

Pecan Tassies

I have made this recipe many, many times.  Such a great goodie to take to parties.  This is a Pampered Chef recipe.  They have alot of great simple recipes.  You can find some on their website but not all of them.  Most are published in their cookbooks.  Twice a year with each new catalogue they have a $1 cookbook that has about 15 or so recipes.

Anyway, back to the Tassies.  Little pecan pies of goodness.  This last time I substituted some of the pecans with chocolate chips for a little change.  The recipe calls for using a tart shaper which is just a small wooden tool with a nob on the end that presses the dough into the mini muffin cups to creat the tart shells.  I lost mine but I found that the handle of my wooden juicer worked pretty good.  Just look around in your drawer to find something that works or use your fingers. 

Pecan Tassies

1 stick of butter, softened
3 oz cream cheese, softened
1c AP flour
2T butter, melted
3/4c brown sugar
1 egg
1t vanilla
1c chopped pecans
powdered sugar (for sprinkling on top of tarts)

Mix the stick of butter, cream cheese and flour to make the tart shells dough.  Place 1 inch balls into 24 mini muffin cups.  Dip tart shaper into flour and press dough into tart shape.  For filling, mix remaining ingredients and place about 1 tablespoon into each shell.  Bake at 350 for 20-25 mins.  Cool in pan for 3 mins then remove to cooling rack.  Once cooled, sprinkle with powdered sugar.

Colonial Apple Cake

This is a really great, and easy, bundt cake recipe.  It is actually the cake we used as our groom's cake in our wedding.  We had a fall wedding and it was fitting for our fall themed reception.  I had made mine for work so when I thought of taking the picture of it I had already had it wrapped in plastic wrap.  Oh well, at least I remembered to take a picture of it.  Also, the original recipe called for 1/2 c chopped dates and 1t of lemon peel that I usually end up leaving out.  I have also substituted some of the oil with applesauce to cut down on some of the fat and calories.

Colonial Apple Cake

2 3/4c AP flour
1t baking powder
1t cinnamon
3/4 t salt
1/2t baking soda
1 3/4c sugar
1c oil
2 eggs
1/4 milk
1t vanilla
2c chopped, peeled Granny smith apple
powdered sugar

Mix flour, baking powder, cinnamon, salt, and baking soda in a medium bowl and set aside.  In a large bowl, combine sugar, oil, eggs, milk, and vanilla.  Beat until blended, scraping the bowl down.  Add dry ingredients and beat 2 more mins, scraping the bowl down frequently.  Stir in apple and pour into a greased and floured pan.  Bake at 350 for 1 hr to 1 hr and 15 mins or until a toothpick in the center comes out clean.  Let stand 10 mins and invert onto a serving plate.  Once cooled, sprinkle with powdered sugar.

Chocolate Pecan Pie Bars

This was my submission for our annual cookie swap this year.  It's a recipe I found in my Kraft Food & Family magazine.  At one time it was free magazine but now I think it costs about $10 a year for about 4 issues a year.  It's always full of several easy meal ideas and coupons. 

Anyway, we have been doing our cookie swap for about 6 yrs now.  I look forward to it every year.  My friend Emily had a great cranberry and orange cookie she found on All Recipes here.  Oh, and of course I forgot to take a picture of my cookie.

Chocolate Pecan Pie Bars

1c butter softened
2c flour
2c sugar
1/4t salt
1 1/2c light corn syrup
1 pkg Baker's semi sweet chocolate (8 squares)
4 eggs, beaten
1 1/2 t vanilla
2 1/2c chopped pecans

Preheat oven to 350.  Beat butter, flour, 1/2c sugar, and salt.  Press onto bottom of 15x10 pan sprayed with cooking spray.  Bake until 20 mins until lightly browned.  Microwave corn syrup and 6 chocolate squares for about 2 1/2 mins or until chocolate is melted, stirring halfway through.  Add remaining sugar, eggs, and vanilla and mix well.  Stir in nuts and pour over crust and spread.  Bake 35 mins or until filling is firm but still slightly soft in center.  Cool completely and then melt remaining chocolate and drizzle on top.

Orange Delight

Remember those congealed salads that show up at family get togethers and potlucks?  Well, this is a good one to show up with!  I know that it sounds like something your grandmother might make but I think its time to bring back some more old recipes.  This can be made sugar free too.

Orange Delight

1 lg orange jello

20oz crushed pineapple, drained reserving the juice

8oz cool whip

8oz cream cheese, softened

2T lemon juice

3/4c sugar

2T AP flour

2 eggs beaten

1/2c chopped pecans

Make jello according to package instructions and add the drained pineapple.  Pour into 9x13 pan and sprinkle with 1/4c chopped pecans.  Congeal in refrigerator.  Combine cream cheese and cool whip and layer on top of jello.  Add water to pineapple juice to equal 1 cup of liquid.  To juice add lemon, sugar, flour, and eggs.  Microwave until thick stirring every 2 mins then allow to cool.  Once cooled, layer on top of cream cheese mixture and top with remaining pecans.  Refrigerate 1hr before serving.

Sweet Potato Pie

This is such a delicious and simple recipe.  If you don't like pumpkin pie you should give sweet potato a try.  The recipe creates a nice light, almost fluffy, pie.  I made mine sugar free by substituting Splenda and it did great.  It was a lot prettier in person than in this picture!  My photography stinks!!

Sweet Potato Pie

1lb sweet potatoes (2-3)

1 stick butter softened

3/4c sugar/Splenda

1/2c milk

2 eggs

1/2 t nutmeg

1/2 t cinnamon

1t vanilla

1 pie crust shell

Microwave sweet potatoes (pricked with holes) until soft.  Mix potatoes in bowl with butter until well blended.  Add remaining ingredients and mix until smooth.  Pour into crust and bake at 350 for 50-60 mins until knife inserted into center comes out clean.

Pumpkin Pie

My favorite pumpkin pie recipe is the one on the can of Libby's canned pumpkin puree.  It is so simple and always turns out great.  Here is their recipe.  The only change I make is I use pumpkin pie spice blend instead of the individual spices listed.  Custard style pies, like pumpkin pie, are also very easy to make sugar free and it doesn't affect the texture or taste.  Just substitute the sugar with an equal amount of Splenda.  I thought I would share this tip because you may have a diabetic out there you are cooking for this Thanksgiving.  Enjoy!

Pumpkin Pie

3/4 c sugar or Splenda

1 t pumpkin pie spice blend

1/2 teaspoon salt

2 large eggs

1 can (15 oz ) canned pumpkin puree

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Beat eggs in large bowl. Stir in pumpkin, sugar, salt, and spice blend. Gradually stir in evaporated milk.  POUR into pie shell.  BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Homemade Pudding

This is my mom's recipe that she uses when making banana pudding.  I'm definitely a fan of banana pudding with homemade pudding and a meringue topping.  You can also make this with Splenda and it turns out great.

Homemade Pudding

2c sugar or Splenda
4T cornstarch
4c milk
4 egg yolks
2T butter
2t vanilla

Blend sugar & cornstarch.  Beat in egg yolks then gradually add milk.  Microwave 2 mins at a time, stirring in between until mixture becomes thick.  This takes about 10 mins total cook time.  Add butter and vanilla.

Applesauce Spice Cake

This is a Duncan Hines recipe that uses their Spice Cake mix.  Very simple and the perfect little snack cake.  I dusted mine with powder sugar and served it with whipped cream instead of frosting it like the original recipe calls for.  Here is their original recipe.

Applesauce Spice Cake

1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix

3 large eggs
1 1/4 cups applesauce
1/3 cup vegetable oil
1 cup chopped nuts
Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.
Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into baking pan.
Bake at 350 ºF for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Dust with powdered sugar and serve with whipped cream.

Spiced Pear Banana Bread

Well I have about 5 over ripe pears and 2 over ripe bananas.  So I Googled "ripe pear and ripe banana recipes".  Well, it worked and I found this great recipe.  The original recipe called for 2 pears and 2 bananas per loaf so I doubled the recipe and just added the rest of my pears.  I think this recipe could be adapted for all pear, all banana, applesauce, or any combination.  Also, if you don't have yogurt on hand, I would think that you could use sour cream or buttermilk.  This is a definite "go to" recipe!

Spiced Pear Banana Bread

 2 cups plain flour
 1 teaspoon baking soda
 1 teaspoon cinnamon
 1/2 teaspoon ginger
 1/4 teaspoon nutmeg
 2 mashed bananas
 2 mashed pears (peeled or use canned pears)
 1/2 cup white sugar
 1/2 cup brown sugar
 1/2 cup butter or margarine
 1/4 cup plain or vanilla yogurt
 2 eggs
 1 teaspoon vanilla

Preheat the oven to 350F. Grease a loaf pan and coat with flour to prevent sticking.

In a medium mixing bowl, mix together the flour, baking soda, cinnamon, ginger and nutmeg.
In another mixing bowl, cream together the white sugar, brown sugar and butter.

Mash the pears and bananas together really well in another bowl.

Stir the pear and banana into the sugar and butter mixture and add in the eggs and vanilla, stirring well. Then stir in the yogurt, again mixing well.

Slowly pour the wet mixture into the dry mixture, stirring constantly. Mix really thoroughly until everything is perfectly blended together.

Spoon the mixture into your prepared loaf pan. You can place a few slices of banana on top and sprinkle with a little brown sugar for decoration if you like.

Place the loaf pan in the center of preheated oven and bake on 350F for 1 hour 20 minutes. Cooking times may vary, especially in fan assisted ovens, so check the loaf is done by inserting a toothpick or knife into the middle of the loaf. If it comes out clean the loaf  is ready.

Allow the banana bread to cool in the loaf pan for about 10-20 minutes. The cooling is important because the loaf will solidify fully as it cools.

Army Birthday Cookie

This year Sam wanted a Birthday Cookie decorated like an army base.  I bought a large chocolate chip cookie from Publix's bakery and also got some extra fudge icing and green icing from them.  He picked, from his large collection of army stuff, the pieces he wanted to use and he decorated it (with my help).  It turned out so cute and couldn't have been easier!

Praline Brownies

This is a Betty Crocker recipe.  You can see the recipe here.  They are very sweet but I think they turned out great.

Praline Brownies

1 box brownie mix & ingredients for brownies

1/2 cup whipping cream

6 tablespoons butter

1 1/2 cups packed brown sugar

1/2 cup chopped pecans, toasted

1 1/2 cups powdered sugar

1 teaspoon vanilla

Cook brownies according to package directions in a 9x13 pan.  Allow to cool.  In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.  Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set.

Splenda Apple Pie

I have had a really hard time finding No Sugar Added apple pies in the freezer section or bakery at my grocery stores.  It is my husband's favorite dessert but he is diabetic so we have to go for the no sugar added variety.  This is Splenda's recipe that I've modified a little.  Here is their original recipe.  I don't think anyone can tell that it's made with Splenda.  Sorry there's no picture.  I'll add it the next time a bake one.

Splenda Apple Pie

2 refrigerated pie crusts
7 c peeled and sliced apples (I use Granny Smiths)
1t lemon juice
1 c Splenda
3 T cornstarch
1 t apple pie spice blend (I use a Cinnamon Blend from Pampered Chef)
1/4 t salt

Combine apples and lemon juice.  Add remaining ingredients and toss to thoroughly coat.  Fill pie crust and top with remaining pie crust.  Crimp edges and cut a few slits in the top for venting.  I lightly spray the top of my pie with butter cooking spray.  Bake at 425 for 40-50 mins.

Sandcastle Cake

I wanted to share with ya'll this really cute cake pan that I borrowed from a friend for my 3 yr old's birthday party.  Isn't it adorable?!  We had a little party at the beach so this was the perfect cake for traveling because I didn't have to worry about icing getting messed up.  We served ours with sliced strawberries and whipped cream.  The pan is by Nordicware and she bought it at Williams and Sonoma.

By the way, here is a picture of my ancient, hand-me-down mixer that I used to make my cake.  I got it when my mom got her KitchenAid mixer.  Bill wasn't sure that it would even work!  One day I'll have my own KitchenAid....one day.