{Lightened Up} Pina Colada Parfaits

This is an easy and fat free and almost totally sugar free dessert - but most will never know!

It's sooo delicious and hubby and I really enjoyed this light dessert.

I have a similar 2-ingredient cake recipe in my cookbook because I love it so, but when I saw this 'dress up' idea I couldn't resist.

I found the recipe in this wonderful cookbook that I was given as a gift.

I've decided I need to keep this book out of the cupboard and use it more often.

"Busy People's Diabetic Cookbook" by Dawn Hall

I love that the book gives nutritional info and cooking time also.

The recipe says to 'frost' the cake with the pudding, but I decided to kick it up a notch...

I made parfaits in pretty stemware.

Do it however you'd like...I just didn't want to take up the space in the fridge with the big pan.

It's delicious any way you serve it.

PINA COLADA CAKE
(FROM THE BETTER BAKER AND
BUSY PEOPLE'S DIABETIC COOKBOOK)

1 - 20 oz. can crushed pineapple in its own juice, drain 1 cup juice & save
1-1/2 tsp. plus 1/2 tsp. coconut extract
1 - 16 ozs. box angel food cake mix, dry
1 (.9 ozs) large box sugar free fat free banana cream pudding mix, dry
1 c. skim milk
1- 8 ozs. container fat-free whipped topping
lightly toasted shredded coconut (optional)

Preheat oven to 350.

Line an 11" X 17" jelly roll pan with parchment paper. Set aside.
(Don't grease - cake will not rise)

In large bowl, stir crushed pineapple, 1-1/2 tsp. coconut extract, and cake mix together until well mixed. (Batter will poof up).  (I do it by hand - TBB)

Spread batter into prepared jelly roll pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out clean.

While the cake bakes, prepare the topping.  In large bowl, beat the pudding mix, milk, pineapple juice and remaining 1/2 tsp. coconut extract for 2 minutes on medium speed.

Gently fold the whipped topping into the pudding with a spatula until well blended.  Keep refrigerated until ready to use.

Once cake is finished baking, remove it from pan and let it cool on wire baking rack (in fridge for about 10 minutes if you're in a hurry).

While the cake is cooling, broil the coconut on a cookie sheet on the top shelf of the oven for a minute or two, just til light brown.

Place cooled cake on large flat serving platter or back into the cooled jelly roll pan.

Spread the cream topping over the cooled cake.

Sprinkle top very lightly with toasted coconut, if desired.

Keep chilled until ready to eat.

Yield: 24 servings

Nutritional value: Calories: 103 (0% fat); Cholesterol: 0 mg; Carb: 22 gm. Dietary Fiber: 0 gm; Protein: 2 gm; Sodium: 222 mg

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Linked to Full Plate Thursday
              Fit and Fabulous Friday
              Melt in Your Mouth Monday
                  Ingredient Spotlight

Nutella Butterscotch Cookies

It seems I'm finding recipes all over the net using Nutella...

Cocoa, brownies, cookies, breads, etc etc.

I LOVE Nutella! 

It's a smooth chocolate hazelnut spread, and if you haven't tried it, you must add it to your grocery list and give it a try....and a lick, or three.

The label reads..."Made with over 50 hazelnuts per 13 oz. jar...contains no artificial colors or preservatives...Try Nutella Hazelnut Spread on whole wheat or multigrain toast as part of your balanced breakfast".

I find it near the peanut butter and honey aisle at the grocery store...

You won't be SOOO-RRRRYYY!

I enjoy it on toast, bananas, or even in a sandwich.  Whatever suits your fancy!

And in recipes like this one....

I'm here to share a delicious cookie recipe I found somewhere in blogland.  Sorry I can't recall if I found it at a blog, or whose??

Do hope you'll enjoy these tasty treats also!

Nutella Butterscotch Cookies

1/2 c. unsalted butter, at room temp
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
1/2 c. nutella or other hazelnut chocolate spread
1 egg
1/2 tsp. vanilla
1-1/2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butterscotch chips

Preheat oven to 350. Cream butter and sugars in a mixer on high speed, until light and fluffy.  Add the egg and vanilla, then add the nutella and mix well.  Add the flour, baking soda and salt; mix on low speed until all ingredients are blended.  Increase the speed to medium and mix just until the dough is smooth.  Fold in butterscotch chips. Drop dough by teaspoonsful onto greased cookie sheet.  Bake 6 - 7 minutes. Let cool about 5 minutes and transfer to a rack to cool completely.

Linked to Totally Tasty Tuesday
Made it on Monday
Sweets for a Saturday
Mix it up Monday
Mealtime Mondays

Cookbook Giveaway!

(This giveaway is now closed)

I'm SOOO excited!  This is my first time doing a giveaway!

I hope you'll be excited too!

Trusting you got to see my post yesterday about Lark from Lark's Country Heart .

Lark has authored 2 cookbooks - one containing recipes from family members, and the other one is a community cookbook.

She graciously sent me one to give away right here!

'OUR VALLEY COOKBOOK - VOL. 2'

It's a lovely book and I've had a grand time reading through it and trying some of the delicious dishes contained therein.

There are over 500 recipes here!

I favor REAL pictures (versus sketches or cartoons) and was tickled to see the lovely dividers in this book too.  Take a look see...

Just lovely!

Here's a sneak peek at some of the yummy dishes in the book...

Cranberry Christmas Punch

Peanut Butter Crumb Parfait (right up my alley!)

Southwest Onion Dip

 

Wash Day Stew

Picnic Fruit Salad

Quick Bread and Butter Pickles

Raspberry Glazed Chicken

Homemade Oreos

Peanut Butter Ice Cream Topping

Here are the instructions for entering the giveaway:

Mandatory Entry: Name one dish that you make that brings back childhood memories. (Don’t forget to include your email in your comment below!)

Optional Entries (eligible after completing the mandatory entry above)

You can do any or all of the following for one entry each. Please leave a separate comment (below) for each that you have done.

2. Follow Lark's blog here

3. Become a fan of Lark's Country Heart at Facebook - click here

4. Follow my blog here

5. Subscribe to my blog via email and never miss a post!

6. Become a fan of Recipes & Recollections at Facebook

7. Become a fan of Country Cooks Across America
(Lark & I are members of this new blog launched this week)

8. Grab my button and place it on your sidebar (please leave a link to your blog).

9. Write a post about this giveaway on your blog. (Link to your post please)
This giveaway will end on Friday, June 10th 4:00 EST. It is open to the U.S. only. The winner's name will be drawn and contacted via email.  Please respond within 48 hours or a new winner will be chosen. To be fair to everyone, the comments not meeting the requirements will be deleted.

Blessings Ya'll!



I’d like to thank Lark Harrington for sending me a review copy and for giving a copy to one of my lucky readers!

My hubby drew the winning name....

THE WINNER IS MANDY...from Mandy's Recipe Box

Mandy said...

I like Recipes and Recollections on FB

Mandy, Congratulations! Please send me your mailing address within 48 hrs. or a new winner will be

chosen. 

Guest Post - Lark's Country Heart

Hopefully, you read my post yesterday about my friend Lark.  What an amazing woman! I'm so pleased she did a guest post for me to share with you today! Yippee!! 

Ya'll are in for a special special special (3 recipes!!) treat!  It is SO "Lark" to go the second mile, but in this case, she even went the third! 

Bless you Dear Friend!

Because she enjoys running in marathons, I couldn't resist introducing her by saying...

RUN WITH IT LARK...RUN WITH IT. 

First off let me say thank you to Marsha for inviting me to share a few of my favorite recipes with you all. Marsha has become a dear friend of mine. She is always so up beat and willing to go the extra mile. I tell you she is a very caring & loving person. And I am glad I had the opportunity to get in touch with her. I just Love ya, Pretty Lady! (See - that's just one of many reasons why I love this gal - Marsha)

 

My name is Lark, yup just like the bird. (ha, ha.)

I grew up in a small town in Southern Nevada. Of course when I was young I remember saying "there is nothing to do in a small town." Or "I can't wait to move somewhere else...some where there is a Mall!" Well guess what?...I now am married and raising our Daughter in a SMALL TOWN in Southern Nevada! It isn't the Same town I grew up in, however it is only an hour drive away.

THE HARRINGTON FAMILY - LARK, MATT, & JESSICA

I have always enjoyed Cooking and Baking. I find that making a recipe of my own is so stress re-lieving. And is just one of the hobbies I enjoy. I also love to Run Marathons, Craft, Read, and of course shop! I try to "pay it forward" as often as I can. I have a soft spot for helping to find a CURE for ALL Types of Cancer. I also try and choose Marathons that give back to charities. I am so grateful for the Freedom, Faith, Family & Friends I have.

My Mantra at this moment in life is:

"BE the change you want to see in the world!"

This first recipe is a New one, I haven't even shared it on MY own blog.

If you like chewy brownies or soft cookies, this is the one for you. You get the best of both worlds in these..

Brownie Crackle Cookies

And these Cookies couldn't be any easier.

In a Mixing bowl add all ingredients together and blend well.

1 Box Chewy fudge Brownie Mix (Family Size 9x13)

1 C. Flour

1 Egg

1/2 C. Water

1/4 C. Oil

1 C. Milk Chocolate Chips

After well blended, chill for about 30 min.

Using a tablespoon scoop out dough and shape into balls.

Roll into Powdered Sugar. Place on a parchment lined cookie Sheet. Bake @ 350 for 8-10 minutes.

*The hard part is to not eat them all yourself!*

This 2nd recipe I am sharing is perfect for these up coming hot Summer days ahead....

PINK LEMONADE PIE

The name says it all...YUM!

It is the perfect blend of sweetness and tart.

*You can find this recipe in my community cook book on page 200*

PINK LEMONADE PIE

You will need:


2 (8oz.) container's of Cool whip; thawed
1 (12oz.) Can frozen Pink Lemonade; soft but NOT thawed
1 (14 oz.) can Sweetened Condensed Milk
2 Tbsp. Lemon Juice
2-3 drops red food coloring:Optional
1 (9 inch) Graham Cracker Crust


In a bowl or mixing bowl, add lemonade, cool whip, lemon juice. Mix well however do NOT beat. Stir in condensed milk. Add in food coloring if desired.


Pour into crust. Let chill for at least 1 hour before serving.


*I usually make the day before, so it is well chilled & set.*


And last but not least the Main Dish!

Mom's World Famous Sour Cream Enchiladas.

Growing up, our family always called them "Green Enchiladas", due to the color of the sauce. Mom was not fond of us calling them that. She said it made her sound as if she didn't know how to cook. (ha,ha)


So we kids now lovingly call them Her World famous!


*This is also in the Cook Book, pg 122*




(For purchasing info about Lark's cookbook, click here but be sure you read tomorrow's post where I will be giving one away.  Don't forget to enter)

 

MOM'S WORLD FAMOUS SOUR CREAM ENCHILADAS

1 lb. Grated Cheddar Cheese
1 lg. Onion, chopped
2 Cans Chicken;drained (or you can use any left over Chicken or Turkey.)
1 pt. Sour Cream
2 Cans of Cream of Chicken Soup
1 Soup can of Milk
2-3 small Cans of Diced Green Chilies
2 doz. White Corn Tortilla's


In a large mixing bowl mix together the Chicken, Onion, Cheese and Sour Cream. Set aside.


In blender add Soup, milk, and chilies. Blend on high until smooth.


Now you will need to "Soft Fry" the tortilla shells in oil. Making sure to drain them off on paper towels.


Next you will add a scoop of the sour cream chicken filling onto a tortilla. Roll up and place seam side down in a 9x13 pan. Continue until all tortillas are filled. Pour the Sauce over the top of the enchiladas. Bake @ 350 for 35 minutes or until hot and bubbly.


These are VERY freezer friendly. So go ahead and make a double batch, you will be glad you did.


I hope ya'll will enjoy these recipes as much as my family does.


And Thank you again Marsha for having me!


Feel free to drop by http://larkscountryheart.blogspot.com/

any time and have a look around. Leave me a comment so I will know you stopped in so I can come visit your blog as well.

Peach Cobbler or Peach Cobbler Cake

Don't you just love connecting with new blogging friends?

I am just lovin' getting to know some of my co-bloggers and followers too, via email, Facebook, and just leaving comments for each other.

It wasn't long ago that Lark of Lark's Country Heart & I crossed paths and within a few days, she felt like a sister to me.

Some folks are just warm and easy to get to know that way.

Besides having our own blogs, we are both cookbook authors and that's a pretty cool connection!  We both enjoy sending (snail mail no less) cards.

I believe our apron strings are tied to each other because we enjoy the same kind of style of cooking too. Can't count the times I have gasped and giggled because she's making one of my favorite dishes!

Her comments and emails are always a bright spot in my day. 

I'm thrilled that she's going to be doing a guest post for me - right here! - tomorrow. 

Lark shares recipes at a community website and I had such a good time reviewing them....wanting to make them all!!

I had to start somewhere, so I chose this one to make first.

I wasn't disappointed!

The dough tastes much like shortcake....as in, strawberry shortcake, only with peaches. 

I loved that it's a one-bowl dish too, and I stirred it with a spoon, so it made for easy clean up as well.

No mixer needed!

The only thing I can imagine would make this dish better would be to use fresh home canned peaches...which I didn't have, but I grew up on them and do remember their comforting flavor.

Of course, you could top it with some whipped topping or even ice cream, but I was totally happy to eat it warm soon after taking it out of the oven.

It would be good topped with toasted pecans also! 

I copied/pasted from the Lincoln County Central website where Lark shares her recipes.  This is how her post reads...

Lark’s Recipe of the Week: Peach Cobbler



I thought I would share a dessert that I grew up with. One of the reasons I like this recipe so much is that it does not have the drop “biscuit”-type topping. This is more of a very moist “cake-like” crust. It tastes great warm from the oven or cooled. My Dad’s way of eating it was with a scoop of vanilla ice cream on top. I prefer it with a dollop of Cool Whip. Whatever way you choose to eat it, I am sure it will become a favorite for your family.


1/2 C. Margarine, melted
2 C. Flour
1 1/2 C. Sugar
1 TBSP. Baking Powder
1 1/2 C. Milk
1 Qt. Peaches w/ juice


Preheat oven to 350

Melt Margarine and set aside. In a mixing bowl stir together flour,sugar and baking powder. Add in melted butter, it will be lumpy. Pour milk in and beat until smooth.

In a lightly sprayed 9×13 pan, pour the batter. Next take out the peaches and layer them on top of the batter. Finish it off by pouring the juice over top.

Bake for an hour. It will be a nice golden brown with the center set. You shouldn’t have to cook longer than an hour.


                                         @@@@@@@@@@@@@@@@@



I had already made that delicious dish using Lark's recipe, and then came across this idea -

Easy Peach Cobbler Cake from This Mommy Cooks

She shares a homemade cake mix recipe that she used to make this dish.  Check her out!