Friday, September 30, 2011

Rolo Brownie Bites with Caramel Cream Cheese Frosting

I swooned and thought I'd died and gone to heaven when I came across these tasty tasty two-bite treats at Cook Lisa Cook

What a brilliant combo of my favorite flavors...chocolate and caramel.

(I think I've always been partial to caramel because my dear mama was too!)

There isn't much more I can say...these adorable little bites of DE.LI.CIOUS speak for themselves!

A brownie mix and Rolo candies!  It just doesn't get much easier than that!!!

And the caramel cream cheese frosting puts them over the top!

Of course, they're great without the frosting, but what the heck...they're little, so you can make them prettier...and who could believe it....tastier too??? 

Unwrapping the rolos is a great job for kids...go borrow your neighbors if you don't have any others available...they would love to do that for a yummy 'fee' of enjoying a few candies...

ROLO BROWNIE BITES WITH CARAMEL CREAM CHEESE FROSTING

1 box fudge brownie mix, and ingredients called for per instructions (or your favorite homemade recipe)
24 Rolo candies (plus extra for snacking!=)
4 Tbs. butter, softened to room temperature
4 ozs. cream cheese, softened to room temperature
2 Tbs. caramel sauce (ice cream topping)
1 c. powdered sugar

Remove all the wrappers and refrigerate the Rolos. Preheat oven to 325. Prepare brownies according to package directions. 

Grease a 24 cup mini muffin pan with cooking spray and fill each cup 3/4 full with batter.  Bake 15 - 20 minutes or until a toothpick inserted comes out clean.

Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite.

Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack.  Allow to cool completely.

Frosting: Whip the butter and cream cheese together until smooth. Add the caramel sauce and blend.  Add the powdered sugar and whip until creamy and smooth.  Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite.  Chill in the refrigerator to set the frosting a bit before serving.


Mixitup

Thursday, September 29, 2011

Cow Pies

(Please check out this link to Grandma Loy's Kitchen - she featured a number of my recipes at her "Skipping Through Blogland"this week...I'm thrilled!)


Did I get your attention?

YES! This recipe is named Cow Pies!

It would be a fun thing to make for a kid's party...especially a party with a barnyard theme.

My granddaughters helped me (or maybe it's more like I helped them) when we spent a day together in the kitchen this summer.

These are easy peasy and delicious!  Even with a crazy name like Cow Pies!

A very delicious chocolatey treat. And even though the recipe calls for raisins and slivered almonds, just use what you have.... 

broken pretzels or your favorite nuts. We used rice krispies and peanuts.


COW PIES
(From The Better Baker)

2 cups (12 ozs) milk chocolate chips (or use semi sweet)
1 Tb. shortening
1/2 c. raisins
1/2 c. chopped slivered almonds

In a double boiler over simmering water (we used the microwave on low) melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and almonds.  Drop by tablespoonsful onto waxed paper.  Chill until ready to serve. 

Tuesday, September 27, 2011

Chocolate Swirl Delight

It's CHOCOLATE WEEK at The Better Baker!

"There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles." - Anonymous

All 3 recipes I'm sharing this week have been in my drafts since the end of July when I enjoyed time with two of my granddaughters here for a fun Play Date at Nana's.  It's time to share!

My granddaughters, Charlie, 12, and Chloe, 10, made this lovely dessert and then they got to take it home so I didn't get to eat any of it, but it wasn't difficult to figure it was an amazing dessert.

It is a very simple 4-ingredient recipe, but let me tell you..it's also VERY elegant.

Swiss Cake roll slices line the springform pan and then it's filled with chocolate pudding, topped with whipped topping and chocolate bits!

HOW COULD YOU POSSIBLY GO WRONG???

SEE WHAT I MEAN?????

This is all there is to it....
(What sweet girls too!)

CHOCOLATE SWIRL DELIGHT
(From The Better Baker and Taste of Home)

1 pkg. (13 ozs) Swiss Cake Rolls
2-3/4 c. cold milk
2 pkg. (3.9 ozs each) instant chocolate fudge pudding mix
2 c. whipped topping

Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. springform 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. 

Yield: 12 servings

TIP:  I sprayed the springform pan with cooking spray, then lightly wiped it out with a paper towel before adding cake slices. They did not stick.

We also shaved (using a potato peeler) half a candy bar to add to the sprinkles on top.

Friday, September 23, 2011

Oriental Cabbage Salad


HAPPY FIRST DAY OF AUTUMN! 

And WELCOME
to my new followers - I'm so glad you are here...

Here's another cabbage recipe to use up that yummy vegetable so readily available this time of year....

Isn't it fun to connect with other bloggers and your fans?

I LOVE IT!

This recipe came from one of my fans, Linda Silvernail, who lives
in my state.  We hope to meet face to face one day.

Since she follows my blog, she sweetly shared some of her
own favorite recipes with me. 

And I'm SO glad she did!

This recipe is delicious and I was amazed how well it kept in the fridge too!

Even though the cabbage I used was a little older, and lacked some color, it was very tasty just the same.


I've eaten varieties of oriental salad, but had never made it myself, and was very pleased when hubby wanted MORE. 

This is very yummy my friends - you'll want to try it. This version has apples in it too!


Oriental Cabbage Salad

1/2 head of medium size cabbage- chopped
1 package of CHICKEN Ramen Noodles- noodles broken, save seasoning packet
4 chopped green onions with tops
3 chopped apples (Linda suggests Granny apples, I used Gala)
1/3 cup slivered or diced almonds, optional
(Linda said she added some honey roasted peanuts when serving - MMM!)


Toss the above ingredients together.
Mix seasoning packet from the CHICKEN Ramen Noodles with

1/2 tsp. pepper
1/2 tsp salt
3 T. sugar
1/2 cup oil
3 T. cider vinegar

Put these ingredients in a shaker. Mix well, pour over the salad. Makes a large amount and keeps well in the refrigerator.





Thursday, September 22, 2011

Slow Cooker Spaghetti Sauce

Ya gotta love it!

Cook the sauce all day long and have a lovely meal at the end of the day! How wonderful to know dinner will be just about ready with little fuss, especially for busy moms.
I was so tickled to find this recipe at Cooking with Libby. Her blog was one of the first I began following and she keeps me interested with amazing and wonderful recipes like this one!

And her photos!  WOW!  Just mouth-watering!

I have so enjoyed getting to know her better as we are co-bloggers at Ccuntry Cooks Across America. We are definitely sisters of the heart...especially in the kitchen!
Spaghetti is definitely the most repeated dish in my kitchen. 

For my hubby, it is a beloved dish!

I make it for Sunday dinner, and he's happy to eat leftovers every day for the week ahead. 

Yep - He's a keeper for sure. *-* (I've kept him for nearly 44 years!)


 (I made breadsticks from hot dog buns to enjoy with this)

Libby even gives options for freezing the sauce.  I did freeze some because this recipe makes plenty to enjoy later on.

I tweaked it a tad, using what I had, so I'll share my substitutes..

SLOW COOKER SPAGHETTI SAUCE
(From The Better Baker)

5 links of mild, italian sausage and/or 1# ground beef
(I used a little more beef)
1 med. onion, chopped
1 sm. green pepper, chopped (optional)
2 garlic cloves, crushed or minced
29 ozs. can crushed tomatoes OR whole tomatoes, chopped, drained (I used Italian seasoned tomatoes!)
1 -15 oz. can tomato sauce
(I used a can of tomato soup)

1 -12 ozs. can tomato paste
1/3 c. sugar (I used splenda)
1 tsp. dried basil
1/2 tsp. black pepper (I used more)
1/4 tsp. crushed red pepper flakes, optional
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 jar of spaghetti sauce or marinara (any kind, any flavor)
(I used garlic & herb and used the whole jar)

Brown sausage links and/or ground beef in frying pan over medium heat until brown. Using the same pan, add onions, peppers and garlic. Cook until onions are transparent and peppers are soft.

Place the meat/onion mixture into the slow cooker.  Combine the rest of the ingredients in the slow cooker until well mixed.

Cook on low, 8 - 10 hours or on high 4 - 6 hours.

Serve over vermicelli or spaghetti noodles and top with parmesan cheese.

**To Freeze: Place leftover spaghetti sauce (without noodles) in a tupperware bowl (spray with non cooking spray first) or a gallon-sized ziploc freezer bag. It will freeze well for a good 2 months.

** To Defrost: Place bag or bowl in fridge overnight.  Remove from container and heat sauce in microwave or on stove top.

Tuesday, September 20, 2011

Cream Cheese Coffee Cake - YEH Baby!

OH.MY.GOODNESS! This is revised version of an older recipe and is definitely one of my all-time favorites - ever! 

I hope your family will enjoy it as much as ours does.

We have enjoyed this for family brunches and for ladies meetings at church also.

When my friend Lois and I took our first bites of this coffee cake when it was served at church, we looked at each other and we both said "I need this recipe!"

You know it's gotta be good!

If you love cream cheese...and crescent rolls too...like I do...try it, you'll like it! It is mighty delicious!

Such an excellent combination!!


(I baked this just a tad too long..normally it doesn't turn out quite so dark)

A good friend reminded me that you can also add pie filling on top of the cream cheese, before adding the top crust...or fresh blueberries or apples!

Try it - you'll love it!


CREAM CHEESE COFFEE CAKE

2-8 ozs. pkg. crescent rolls (they make a whole sheet now you know=)
2-8 ozs. blocks cream cheese, softened
1-1/2 cup sugar, divided
1 egg, separated
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup chopped nuts

 

Preheat oven to 350. Spray a 9" X 13" X 2" baking dish, lightly with cooking spray. Spread first tube of rolls in bottom of pan, sealing perforations. Beat cream cheese together with 1 cup sugar, egg yolk and vanilla. Spread evenly over base.

Spread second tube of rolls evenly over cream cheese mixture, sealing edges to pan. Mix remaining 1/2 cup sugar, cinnamon and nuts. Beat egg white slightly and brush evenly over rolls. Sprinkle with sugar-cinnamon-nut mixture and bake 30 - 35 minutes. Serve warm.

Can be made a day ahead and refrigerated overnight.

 

GOBBLE! SWOON! MMM!  AAAHHHHH!!!!!!!!



Linked to Totally Tasty Tuesday
           Tea Party Tuesday
             Wonka Wednesday
            Ingredient Spotlight
          Recipe of the Week
 

Saturday, September 17, 2011

In Memory of my Dear Mother - Sweet Recipes for Life

In honor of my precious mom's birthday (Marie I. King would have been 88 on Sept. 18) I'm sharing these sweet thoughts.  Mom went to her Heavenly Home after developing blood clots in her lungs post-- knee replacement surgery.  She was only 64). Everyone in our family refers to her as a saint. She was one in a million for sure.


(And as a sidenote...I didn't mention my dad's recent birthday earlier this month.  We 4 siblings and families got together to help dad celebrate his 86th.  We are so thankful for his steadfast and unconditional love for his family and his Savior.  A good friend bought him this hat to wear while he opened gifts...too funny!)


vintage mother
Mom's Recipe for Love

Take a cup or two of laughter,
And a pinch of good advice.
Pour in patience by the bowlfull,
Then stir it once or twice.
Fold in lots of hugs and kisses,
And a mother's gentle care.
Cook until it's nice and warm,
And spread it everywhere.



~T. Speer





Recipe for life . . .



Ingredients:



1 part of knowing who you are
1 part of knowing who you aren't
1 part of knowing what you want
1 part of knowing who you wish to be
1 part of knowing what you already have
1 part of choosing wisely from what you have
1 part of loving & thanking for ALL you have



Instructions:



Combine ingredients together gently and carefully, using faith and vision. Mix together with strong belief of the outcome until finely blended. Use thoughts, words and actions for best results. Bake until Blessed.



Yield: Unlimited servings



~ Author Unknown

Pastor Chuck Swindoll says, "As significant as political, military, educational or religious figures may be, none compare to the impact made by mothers. Their words are never fully forgotten, their touch leaves an indelible impression… the memory of their presence lasts a lifetime. I ask you, who else has that kind of influence?"

Happy September Birthdays to my Mom & Dad!!




Friday, September 16, 2011

Pina Colada Fruit Dip

Autumn is my favorite season of the year. As  much as I enjoy it, with the changing colors, the apple, pumpkin and squash dishes, I hate to see summer come to an end.

I enjoy not having to wear a jacket or coat, or wrapping myself in a scarf...mittens...boots...UGH!


I HAD to try this simple and yummy-licious (not to forget...easy...only five ingredients) fruit dip after checking it out at Joy McMillan's blog Simply Bloom.


Last year I was privileged to hear Joy (my middle name!) speak at a Ladies Day over an hour from home. She spoke about wellness - physical and spiritual. She was raised in Africa and has a delightful accent. 

She's simply beautiful and unpretentious.

I could listen to her speak all day long - she has been gifted with a terrific sense of humor (she spoke to us while barefooted!) and it's obvious knows what she's talking about. 


And in her own words, she's 'easily enamored with life'.

I LOVE THAT about her!  Just read her blog post Oh How He Loves
and you'll see what she means.

When I got home that day, I came to the computer (of course!) and checked out her blog...left her a comment...she left me one...and the rest is history.  We became fast e-friends.  She remembered who I was after talking with her briefly after she spoke!!

I do hope you'll check out her blog - she shares about her family, her faith, her life. She calls her children "Bean" and "Bug".
She cracks me up often!

She has such a sweet & innocent perspective on life! And that adorable sense of humor always shines through.
I made this dip this week for 2 ladies meetings at church - both on the same day! (We Baptists know how to enjoy fellowship AND food!) A busy day & one of those where I sampled far too many yummies.

(I'm still having a problem sucking my gut in...not that I didn't before those meetings! UGH!)

I was asked for this recipe multiple times, so I think that's a good indication that it was a real hit!

I had fun putting fruit on kebobs...enjoying those last delicious strawberries of the season.


I'm very fond of this recipe because it can be whipped up in no time, and can be made sugar free!!  That's an important factor in this house....with a diabetic hubby.

And I always have these ingredients on hand too!

PINA COLADA FRUIT DIP

1 (8 ounce) can crushed pineapple in own juice, undrained
1 (3 1/2 ounce) packages (sugar free) vanilla instant pudding mix
1 teaspoon coconut extract
3/4 cup milk
1/2 cup sour cream (I used light)

Whip up all the ingredients in a food processor or blender {for about 30 seconds or until well blended}

Refrigerate for several hours to mingle the yummy flavors.

Serve with fresh fruit.

Hope you can find some tasty fresh fruit to enjoy this before summer is over.
JOY TO YOU!!

Thursday, September 15, 2011

Cheese Scalloped Cabbage




Cabbage is in season now and this is one terrific way to eat it up!

(Have you checked out the "Seasonal Foods" chart in my sidebar?  I find it very informative and interesting)

I don't have an actual written recipe for this dish, but it's very simple and simply superb!

I will give you a guideline recipe at the end of this post so you can have something to go by.

If you like cabbage...and cheese...you're sure to love this tasty dish.

This recipe calls for Velveeta - I'm a big fan!
(I always use the 2% - can't tell a lick of difference)

Begin by chopping a head of cabbage.  You don't want the slices to be too thin. They'll become limp - we want some 'sturdy' slices of cabbage.

I think I used about 8 cups of cabbage for this dish.

Boil it until it's el dente - it will bake a while longer, and you don't want it to end up mushy.

Drain well.

Spray a 2.5 qt. with cooking spray and sprinkle some ritz cracker crumbs in the bottom...to cover lightly.

Add a layer of cabbage and then place small chunks of Velveeta cheese over the top...like this...


Sprinkle another light layer of cracker crumbs, then another layer of cabbage, then cheese, topping with cheese and crumbs. It should look similar to this....


Bake in preheated 350 oven for about 20 - 25 minutes, or until bubbly around edges.

This is sooo creamy and a wonderful company dish.


 It's one of my favorites and something I make often.


CHEESE-SCALLOPED CABBAGE
(From The Better Baker)

About 8 cups chopped raw cabbage
chopped onion, if desired
About 3 ozs. Velveeta cheese, chunked or sliced
About 15 ritz crackers, crushed

Boil cabbage (& onion) in salted water until el dente. Drain well.

In Pam-sprayed casserole dish, sprinkle about 5 crackers, crumbled.

Make a layer of cabbage (I ended up with 3 layers total)
then lay as much cheese on top as you'd like, but don't cover it totally.  

Sprinkle with a few more crumbs, then do it all again two more times, ending with cheese and then topped with crumbs.

Bake uncovered in preheated 350 oven for about 20- 25 minutes, or until bubbly around edges.

Be careful not to use too many crackers as the casserole will be too dry.  You want just a light coating between all layers.

I love that I can make as much, or as little, of this recipe as I'd like...I can fix 4 servings or 14.

Enjoy!  I'd love to know if you try it.

                                Melt in Your Mouth Monday
                                       Eat at Home: Ingredient Spotlight
             Side Dish Saturday
             Recipe of the Week
          Mix it up Monday
            Recipe of the Week
         Mop it up Monday


Wednesday, September 14, 2011

LowFat Lemon/Blueberry Biscuits

I began making this recipe many years ago. I found it in a Taste of Home magazine.

{If you haven't figured it out yet...I'm a HUGE fan of Taste of Home recipes.}

This is deliciously wonderful. If you choose to make these sugar free/fat free...no one will guess. They are healthy nibbles of yumminess!

I think the marriage of lemon and blueberry is a perfect match....and that resulting thought is expressed beautifully in this biscuit.


Oh...another thing that I love about this recipe is that you stir it by hand. No need to get out the mixer and dirty the beaters.

It's easy to make and very tasty.

Mix the dry ingredients in a bowl, and add the blended wet ingredients, then stir. I love using my curved spatula...or spoonula, as Rachel Ray calls it.





I enjoyed some warm biscuits and hot tea in the middle of the afternoon! Such pampering!







LEMON BLUEBERRY BISCUIT
(From The Better Baker)



2 c. all purpose flour (I replaced 1/3 c. with whole wheat)
1/3 c. sugar (I used Splenda)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 carton (8 ozs) lemon yogurt
(I only had vanilla, so I added a tsp. or lemon flavoring to yogurt)
1 egg, lightly beaten (or 2 egg whites)
1/4 c. butter or margarine, melted
(I've substituted liquid Butter Buds to
make this totally fat free)
1 tsp. grated lemon peel
1 c. fresh or frozen blueberries



(I like a little more lemon 'zing', so I add a little more lemon flavoring even when I use lemon yogurt)



GLAZE:
1/2 c. powdered sugar
1 Tb. lemon juice
1/2 tsp. grated lemon peel



Preheat oven to 400. In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonsful onto a greased baking sheet. Bake 15 - 18 minutes or until lightly browned. (Remember the Splenda 'rule'...it bakes faster). Combine glaze ingredients; drizzle over warm biscuits.



Yield: 1 dozen 



























Tuesday, September 13, 2011

One-Minute Peanut Butter Cake



I'm serious!

This is one of those recipes you wished you'd had long ago, so you could have been enjoying it all this time.

I honestly don't know where I saw it, or else I would give credit.

This makes a single serving, and really, in only one minute.

It can satisfy a sweet tooth late at night, or it makes a great afternoon snack too.  Any time you get a hankerin' for a little bit of something sweet.

If you don't have a ramekin (this raises quite a bit so make sure there's plenty of room for it to expand) use a coffee mug.  One with a rounded bottom works best.

Add a few chocolate chips if you'd like. It's great either way.


I know from experience....

ONE MINUTE PEANUT BUTTER CAKE
(From The Better Baker)

(Serves 1)

1 egg, beaten
1 Tb. brown sugar
1/2 tsp. baking powder
1 hp. Tb. all purpose flour
2 Tb. peanut butter
1 tsp. milk
1 Tb. powdered sugar (give or take)

In small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour. 

Pour batter into a greased ramekin.  Microwave for 30 seconds.
(Check - if not done, add a few seconds at a time).

Mine took 40 seconds and my microwave is 1100 watts.

While the cake is microwaving, stir together milk and powdered sugar, adding more powd. sugar if necessary to thicken frosting.

Remove cake from ramekin (or not) pour frosting over top.

Pour yourself a nice cold glass of milk, grab a spoon or fork, and enjoy!!

Then put the recipe somewhere you can find it again quickly next time...because there will be a next time! =)

Linked to Crazy Sweet Tuesday
                  Totally Tasty Tuesday
             Full Plate Thursday
              Wonka Wednesday


Monday, September 12, 2011

WOOHOO! Twist & Shout for my friend Lark!

Did you see it at Facebook over the weekend?

Our amazing friend Lark is one of the "Real Women of Philadelphia!"  She's won a contest at Kraft! 
She is the "Make  to Impress Dessert Winner 5" with her Pecan Cream Cheese Custard Pie recipe!

WOOOWZERS!!

(If you didn't know already, Lark and I are co-bloggers, along with Libby at Country Cooks Across America blog) One day I hope to write about about experience together....

Take a look-see at this cool video. Can we even imagine seeing our name pop up like this from such a BIG site!?

Real Women of Philadelphia video

I can't wait to try that recipe.

I had already been wanting to post a picture of the gifts I received from Lark this week.  She went to Disneyland and ran a race...as she often does...and thought of me while she was there!

These are the lovely things I opened and then giggled & giggled.


The 'Main Man' Mickey shaped pasta...measuring spoons and a Minnie head on a chain.

How cute huh?

I'm blessed to call Lark my friend...she's definitely a sister of the heart, and we have yet to meet. 

One day we will...I'm trying to coax her to come to my part of the world because she's infatuated with Amish and we have many living in our corner of the world.

Thanks for your thoughtfulness Sparky Larky! MUAH!

Friday, September 9, 2011

Amazing Chicken Squares - OH MY!

This dish rates right up there as one of my most favorite dishes...it's great for serving company too.

These are simple enough to make.

But there's definitely nothing 'square' about their taste!

And really...they're not square, but shaped much like an apple dumpling.

I feel so spoiled whenever we enjoy these for a meal.

I was recently told by a friend that she has to double the recipe for her family because they can't get enough of this dish.

Try 'em...I'm sure you'll like 'em.

I love that they can be made a day ahead and refrigerated until ready to bake.


The picture above is before baking..



Yep, this is another favorite recipe that made it into my cookbook....page 50. 

(By the way...I'm running a 'first year' discounted special - I sold my very first cookbook one year ago August 1st - YAHOOO!!  Sold over 400 within the first five months!  Unbelievable! So I'm running a special deal...check out this page and click here for more info)

I can't say enough wonderful things about how delicious these chicken squares taste.

For me...they're 'over the top'.  On a scale of 1 - 10, I would rate these 11!

(But then...I LOVE cream cheese...and crescent rolls too.  My favorite two ingredients to bake with!)

CHICKEN SQUARES

4 ozs. cream cheese, softened
3 Tb. butter or margarine, melted, divided
2 c. chicken, cooked and cubed
1/4 tsp. salt
1/8 tsp. pepper (we like more)
1/2 (10-3/4 ozs) can cream of chicken soup
2 Tb. milk
1 (8 ozs) can crescent rolls
3/4 c. seasoned croutons, lightly crushed

Preheat oven to 350. Blend cream cheese and 2 Tb. butter until smooth.  Add salt, pepper, soup and milk.  Mix by hand until smooth.  Separate crescent rolls into 4 rectangles.  Firmly press perforations to seal.  Spoon heaping 1/2 c. mixture onto center of each rectangle. Pull four corners of dough to top center of chicken; twist slightly and seal edges. (This may be the hardest part). Brush tops with remaining margarine; dip in crouton crumbs.  Bake on ungreased cookie sheet for 20 - 25 minutes or until golden brown. 

Yield: 4 'sandwiches'

(Or cover and refrigerate up to 24 hours before baking.  Bring to room temperature before baking.)

Linked to Melt in Your Mouth Monday
    Ingredient Spotlight

Thursday, September 8, 2011

(Sugar free) Dreamsicle Salad

This is an easy and delightful dish that is light and can be served as a salad or a dessert.

It only calls for 4 ingredients!

And it can be whipped up in just minutes.  Ya gotta love that about any recipe! 

Of course you have the option of not making it sugar free if that kind of thing doesn't agree with you, but it's also one of those dishes that everyone will come back wanting more of...and most won't even know it's sugar free.

It tastes like the frozen treat made with vanilla ice cream and orange sherbet.
(A Creamsicle)


MMMMM!


DREAMSICLE SALAD
1 sm. (4 serv. size) pkg. sugar free orange jello
1 sm. (4 serv. size) pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed

Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let set in fridge for 20 minutes.  With mixer or whisk, add dry vanilla pudding mix and beat until
smooth. Fold in oranges and whipped topping (by hand). Refrigerate.

Try strawberry jello with strawberries, peach jello with (no sugar added) peaches, etc.

Dreamy!  Weight Watchers points per cup - 1 (Prior to Points Plus)

Linked to Ingredient Spotlight
          Fit & Fabulous Friday
Weekend Potluck