Lightened-Up Coconut Cream Pie

I came across this awesome recipe at one of the wonderful blog parties we get to enjoy online.

This recipe came from Amee's Savory Dish who shares some wonderful lightened up ideas.

We enjoyed this so much - I will definitely make this again, and soon! 

It seems I'm always in a time crunch and this is not only delicious, and doesn't take long to put together.

Toasting the coconut takes the most time...at least it did for me.

I wanted to be sure to have a 'full' pie, so I increased a few ingredients - see recipe below.

LIGHTENED-UP COCONUT CREAM PIE

1 (3 ozs) pkg. sugar free or regular instant vanilla pudding

(I used 1-1/2 pkgs.)

2 cups lowfat milk (I used 3 cups)

3 ozs. fat free cream cheese (I used 4 ozs)

1 tsp. coconut extract

3/4 c. fat free cool whip (I used 1 cup)

1/4 c. plus 6 Tb. unsweetened, shredded coconut, toasted and divided

(I increased amount of coconut in pie to 1/3 c.)

1 graham cracker crust or 6 mini graham crusts

Mix pudding mix, milk and cream cheese, in a large mixing bowl until thickened and well blended.  Stir in cool whip and 1/4 c. coconut and coconut extract.

Fill pie crust with filling and top with remaining 6 Tb. toasted coconut.

Chill several hours before serving.

Deliciously light and tasty.  Your tummy will be sure to thank you for every bite!

​

Linked to Sweets for a Saturday

              Feasting in Fellowship Fridays

              Savory Sunday

              Totally Tasty Tuesday

              Ingredient Spotlight: Coconut
      GBP Roundup - Cakes or Pies
Spring Link Party
Weekend Potluck

Always fun to win!

Just wanted to share a sweet 'bonus' I've received this past week. 

I won a coupon for a free 59 ozs. bottle Simply Orange (or Apple or Grapefruit) Juice from Kristy's giveaway at Casual Dish

I ran right out the same day it arrived and bought a bottle of orange juice with mango and it was a true delight.  VERY delicious!

THANKS SO MUCH KRISTY!!

Cheesey Vegetable Topping for Baked Potatoes

Oh Dear Blogging Friends!

I'm so excited to share this recipe with you!!!

This delicious recipe came to my mind recently while I layed awake in bed early one morning.

I anxiously RAN to the store (Yes, I did get dressed first=) and bought a couple of big taters so we could be reminded of HOW GOOD it is.

We weren't disappointed.  Nuh uh...not in the least.

Because my husband's diabetes is affected by carbs...mainly white taters and bread...I haven't made this in a while, so it tasted extra wonderful!

I'm a big cream cheese AND Velvetta fan, so this 'marriage' is just perfect for me.

Do hope you'll give it a try too.

I've heard it said that a tater gets a bad rap for the 'company' it keeps....AKA as sour cream, butter, etc. 

Let me tell you what...this is AWESOME company for your tater. *-* And it won't 'keep' long because you'll be gobbling it up...MMMM!

CHEESEY VEGETABLE TOPPING FOR BAKED TATERS

(from The Better Baker)

3 c. frozen broccoli, cauliflower, carrot mixture, loose pack

6 strips bacon ( I used turkey bacon)

1 (8 ozs) jar cheese spread (with pimento, if desired)

(I substitute about 6 ozs. Velveeta)

1 (8 ozs) pkg. cream cheese, softened

1/3 c. milk

1/8 tsp. garlic powder

2 Tb. chopped parsley, optional

Cook veggies in unsalted water until crisp-tender; drain.  Cook bacon until crisp; crumble and refrigerate if not using right away. In saucepan, combine cheese spread, cream cheese, milk and garlic powder.  Heat until melted and smooth.  Stir in vegetables and parsley. When ready to serve, stir in bacon and heat.

Makes 3-1/2 cups  (enough for about 3 - 4 lg. taters)

Hints: I like to mash my veggies a little before stirring into cheese mixture.

I top the sauce with the bacon crumbles.  If you stir it into the sauce and have leftover, it won't be crunchy.

I've never added meat to this topping, but ham comes to mind - sounds like a great flavor combo...maybe even chicken? 

I'd love to know if you experiment and do something different with this simple recipe.

​

Linked to Full Plate Thursday,

Melt in Your Mouth Monday

Recipe of the Week

PayDay Bars (Sugar free option) (UPDATED)

I saw this reminder of a favorite dessert of mine at Erin's "Making Memories....One Fun Thing after Another" and her name for this fabulous treat is O'Henry (Where Have You Been All Of My Life) bars - she's funny like that!

And obviously, while making memories, she makes wonderful recipes too.

This has been a very favorite recipe of mine for some time. I got it from my dear friend Janean, who often makes it for ladies gatherings. I simply cannot! resist it either.

(In the original recipe, directions say to boil this mixture 1 minute - the change is that you just heat sugar and corn syrup until sugar is dissolved.  This makes for a better texture that is sticky and not as hard.)

When I made it for a bake sale a few years ago, folks returned the second day wondering if we had more Payday Bars.  *-*  (Yes, I had made more!)

It's a quick and easy dish to whip up anytime.

This is the most repeated recipe in my kitchen and is also in my first cookbook.

I have enjoyed serving this for samples at my booksignings.  No one can resist the wonderful smell of these tasty treats! It's a real 'drawing card' of interest.

I tell everyone to make these when someone is at home, otherwise no one else will ever know you made them, because they'll be G-O-N-E!

They're irresistible for sure!

One of my sister-in-loves recently told me you can purchase sugar-free honey.  Of course, it isn't true honey, but it's an awesome substitute for karo syrup.

Here's proof...

This time I used Splenda and the sugar free honey for the base.

HOLY PAYDAY BARS BATMAN!! (or BATWOMAN!=)

(UPDATE: I'm not sure 'sugar free honey' is even available in stores any more....just wanted you to know). 

Feel free to use full-sugar products if you want...or make it reduced sugar or even sugar free.  Your choice!

Honestly, the only difference I can tell is that the sugar free are not quite as sticky as sugar full. 

But either way - this is something you'll want to make often.

Enjoy every tasty delicious fantastic awesome bite!

(My sis-in-love has frozen these, and I was amazed I couldn't even tell!)

OK...OK...I'll get to the recipe now...

These are the sugar free ones

 PAYDAY BARS
(From The Better Baker)

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter, smooth or crunchy
1 tsp. vanilla extract
6 cups Rice Chex
(I use about 7-1/2)...there's enough of the gooey sauce to cover more than 6 cups
1 c. nuts, optional

Lightly grease a 9" X 13" X 2" dish. Measure cereal into a large bowl.  In medium saucepan, heat sugar and corn syrup until sugar is dissolved - do not boil. Remove from heat and stir in peanut butter and vanilla until well blended.  Pour over cereal (& nuts if using) and mix well. Press into prepared dish.  Cool and cut.  (If you can wait!)

Oh how I love licking the pan!

​

Linked to Totally Tasty Tuesday
Sweets for a Saturday
Ingredient Spotlight
Gooseberry Patch Roundup - Picnics & Potlucks

Mini Meatloaves from Make-Ahead Meals For Busy Moms

If you're not familiar with Jane Doiron's cookbook..

MAKE AHEAD MEALS FOR BUSY MOMS

I'm here to testify it's a real winner!

She's very humble and rarely says anything about her cookbook on her blog

(like I do about mine!) so I want to tell you what a great asset it is for your kitchen.

Jane shares simple instructions for preparing meals ahead, both hours or a day ahead, or to freeze for later.

(It's what I love to do when I go to my daughter's, as I recently did and was able to spoil that new grandson and make sweet memories with his sisters too.)

This cookbook went with me again! this time.

The last time I did some freezer cooking for Deb and family, I made this recipe and it was so delicious, we didn't even have to discuss if I'd make it again!

A 'wondermous' repeat!!

Her kitchen smelled so yummy while these were baking.

(This recipe really hits the spot for this meatloaf lover too!)

I have become good email buds with Jane and she is such a day-brightener in my life.

She was one of my first foodie blog friends, and it seems we became fast friends online.

We have a number of things in common...and now we are BOTH cookbook authors!

She's a very busy wife, mom, teacher, family gal...and the fact we email each other occassionally is such a 'kick' for me!

What a sweet blessing she is to me!

I was just tickled to have Deb take a picture of my hand in the picture - as I never get to do that myself! =)

Now I've heard of gals who put everything into a ziploc bag and 'moosh' it all up from the outside.  Sounds like a good idea, though I've never tried it.  I like digging in with my hands!

MMMM - I can smell them now just looking at the picture! *-*

Following Jane's list of ingredients, I made up about 4 dozen meatballs...lined a cookie sheet with foil...sprayed it, then baked them in a 350 oven for about 12 - 15 minutes.  After they cooled, I then bagged them into ziploc freezer bags and put them in the freezer for Deb to make stroganoff or soup with them later.

With the remaining mixture, I made the mini meatloaves in muffin cups and put them in the freezer for Deb.

First I sprayed the muffin tins; filled the cups; put them in the freezer for about 2 hours, then removed them with a knife and set them on a cookie sheet to freeze harder - for several hours.  (This way they won't stick to each other and you can remove the number you want for your meal).

What delicious cuties they are!!

Jane's comment at the top of this recipe page reads "Mini loaves are convenient to freeze.  They take less time to thaw out in the refrigerator".

MINI MEATLOAVES

(From The Better Baker via Make Ahead Meals for Busy Moms)

2 lbs. lean ground beef

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. dried minced onion

1 clove of garlic, minced

1/2 cup Italian-style or garlic & herb bread crumbs

1/3 c. Parmesan cheese, grated

1/2 c. ketchup

1 large egg

Optional Sauce:

1/4 c. ketchup

2 Tb. light brown sugar

1 tsp. dry mustard

~A Day Ahead~

In a large mixing bowl, combine the beef, salt, pepper, onion, garlic, bread crumbs, cheese, ketchup, and egg.  Press the mixture evenly into four 3" X 5" X 2" mini loaf foil pans.  Cover and refrigerate.

~Cooking Directions~

Remove the meatloaves from the refrigerator 30 minutes before cooking.  Preheat oven to 350. Bake uncovered, for 45 minutes.  Combine the sauce ingredients and brush on top of the loaves if desired.  Bake for 10 more minutes.

(If using muffin size, they will cook faster than that).

~Freezer Directions~

Wrap the uncooked meatleaves (without the sauce on top) in plastic wrap and place in labeled freezer bags.  Freeze up to 3 months.

Thaw the meatloaves in the refrigerator 24 hours before heating.  Bake as directed.

You can check out Jane's cookbook for sale at Amazon right here.  They have a cool feature - you can even look inside her book - check it out!

Some other tasty make-ahead recipes I've made from her book are...

Honey Mustard Chicken Fingers

Pumpkin Pie

Oatmeal Cookies

Zucchini Apple Bread

Pumpkin Bread

Mini Pecan Pie Muffins

All of it is YUM-OOOOOOOOO!!

​

Oven 'Baked' Carrot Fries

I love fresh cooked carrots! 

I normally like drizzling honey on them or coating them with a honey/orange juice sauce.

One of these days I'll share that delicious recipe.

So when I saw this idea of making fries with them at Lisa's Sweet as Sugar Cookies,

I knew I would have to try them. Please be sure to check out her recipe as she made hers fat free.

Preheat oven to 400. 

I used baby carrots and cut them in half or some of the larger ones into 1/4ths. I layed them out on the cookie sheet, then drizzled them with olive oil and sprinkled with garlic/herb seasoning.  Dry ranch dressing would be tasty also.

Stir them (I used my hand) so they're all coated with oil. I baked them about 12 minutes, then tossed them so the other side could get crispy too, then baked another 12 minutes. 

Baking times of course will vary as the size of your carrot strips do.

I think it makes a 'fun' thing for kids to eat...and a great way to get them to eat their veggies.

You can do this same proceedure using sweet taters too.  MMM!

Hope you'll give them a try..just be careful not to eat too many.

April 2011 - Leader Enterprise - Spring Cleaning Tips

Spring has sprung and isn’t it glorious? It’s definitely my favorite season of the year. I can’t imagine anyone not enjoying sunshine. It tends to warm us up inside and out. And to see those flowers peeking their heads out of the ground!I just love it.

This is the time of year we begin thinking about spring cleaning. I feel more like cleaning on a sunny day than a cloudy one, and realize it’s much easier to see dirt and dust in the natural light.
There are many uses for household products such as vinegar and baking soda, so I thought I would remind you of some cleaning‘tricks’using these simple on-hand products to help get your home sparkling.

Nontoxic Bathroom Cleaner: Here’s a terrific deep-cleaning cleanser recipe that works on any bathroom surface. It cuts through soap scum and mildew as well as any commercial bathroom product and costs just pennies. Clean Green!

Ingredients:

1-2/3 cups baking soda
1/2 cup liquid soap
1/2 cup water
2 tablespoons white vinegar
1 clean 16-ounce spray bottle with closing cap

Mix baking soda and liquid soap in a bowl. Dilute with water and add the vinegar. Stir the mixture with a fork until any lumps have been dissolved. Pour the liquid into the bottle. Shake well before using. Spray on area to be cleaned. Scrub with a nylon-backed sponge. Rinse off with water.
Remove Stains on Carpet: Lift out many stains from your carpet with vinegar.

Rub light carpet stains with a mixture of 2 tablespoons salt dissolved in 1/2 cup white vinegar. Let the solution dry,then vacuum.

Refresh the Fridge:Did you know that vinegar might be an even more effective safe cleanser for your refrigerator than baking soda? Use equal parts white vinegar and water to wash both the interior and exterior of your fridge. To prevent mildew growth, wash the inside walls and bin interiors with some full-strength vinegar on a cloth. Also use undiluted vinegar to wipe off accumulated dust and grime on top of your refrigerator. Of course, you’ll still want to put that box of baking soda inside your refrigerator to keep it smelling clean when you’re done.

Vinegar acts as an odor absorber. That in and of itself, is interesting. My favorite use for vinegar is to set a bowl of it in a musty room. It absorbs the odor and does not leave the room smelling like vinegar.
I found this recipe at “Mennonite Girls Can Cook” blog online and it is wonderful! They have fantastic ideas and recipes. This would be a great dish to help use up your leftover Easter ham. Easy too.It can easily be cut in half.

CHICKEN CORDON BAKE

4 cups chicken, cooked and diced
2 cups ham, cooked and diced
1 c.shredded swiss cheese
1 c. onion, chopped
1/4 c.butter
1/3 c.flour
2-1/4 c.milk
½ tsp.dry mustard
1/8 tsp.nutmeg
1/4 tsp.salt, optional
½ tsp.pepper

Preheat oven to 350. Grease 9”X13” baking dish. Layer chicken,ham and cheese. Saute onion in butter.Stir in flour and whisk in milk; add dry mustard and seasonings. Cook and stir until thickened. Pour over ham mixture and sprinkle with topping.

CRUNCHY TOPPING

2-1/2 c. coarse bread crumbs
1/2 c. cheddar cheese, shredded
1/4 c.melted butter

Mix together until combined; sprinkle over casserole. Bake at 350 for 30 minutes. Serve with rice and a vegetable or salad and enjoy!

This egg salad recipe is the best I’ve ever tasted and the only kind I’ll make anymore.The cream cheese keeps it from getting runny like traditional egg salad. Another idea for using up all those leftover Easter eggs.You may use reduced fat cream cheese and fat free mayo if desired.

SPECIAL EGG SALAD

1 (3 ozs) pkg.cream cheese,softened
1/4 c. mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs,chopped

In a small mixing bowl, beat cream cheese until smooth. Add mayo, sugar, onion and garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving.Yield: 6 servings
May you all enjoy a blessed Easter season!
I’m excited about having a booksigning at Hometown Hardware in Pioneer on Sat., April 16th from 11 AM – 2 PM. Would love to see you there.

Coconut Cream Pie (from my cookbook!=)

When my sis-in-love, Susie, first gave me this recipe, I thought it was rather strange that you would cook it on top of the stove, and then bake it for so long...

But once I took a bite, I knew it was the right thing to do!

I already had 4 egg yolks in the fridge - having used the whites for something else - so I didn't add the meringue. 

I can tell you that we enjoyed every scrumptious bite, along with some whipped topping.

However you top this delicious pie, I am sure you will enjoy every bit of YUM in it.

Please don't be intimidated by the length of the instructions.  Honestly, it's easy to make - be sure to check the 'variations' at the bottom also.

You can use this same recipe to make banana or chocolate cream, or even sour cream raisin pie.

IT'S ALLL GOOOOODD!!

COCONUT CREAM PIE

3/4 c. sugar
1/4 c. cornstarch
2-1/2 c. milk
4 eggs, separated
1 Tb. margarine
2 tsp. vanilla extract, divided
1 c. flaked coconut

1 - 9 - inch. baked pie shell
1/4 tsp. cream of tartar
6 Tb. sugar
1/3 c. coconut

Preheat oven to 325. In medium saucepan, combine sugar and cornstarch. Gradually stir in milk; cook over medium-high heat until thick and bubbly, then reduce heat and cook about 2 minutes more until smooth.  Remove from heat; slightly beat egg yolks with fork and add to hot filling, stirring constantly.  Place back on medium-high heat and bring to boil. Reduce heat and cook about 2 minutes longer, stirring constantly. Remove from heat; stir in margarine, 1-1/2 tsp. vanilla and 1 c. coconut. Pour into pie shell.

Meringue: In medium bowl, using the mixer, beat egg whites, 1/2 tsp. vanilla and cream of tartar for about 1 minute.  Gradually add sugar (6 Tb), beating on high speed until stiff peaks form.  Spread over hot filling, making sure edges seal to crust (to prevent separating) and sprinkle coconut over meringue. Bake 30 minutes; cool to room temperature, then chill at least 3 hours before serving.

Pie Crust: In medium bowl, combine -1/4 c. flour, 3/4 c. + 2 Tb. Crisco, and 2 tsp. salt. Work together with fork until crumbly.  Add 1/4 c. cold water - 1 Tb. at a time, until it forms a ball and can easily be rolled out, on a lightly floured surface.

Variations:

3 bananas, sliced
3 ozs. unsweetened chocolate
1 c. raisins
1/2 c. sour cream

BANANA CREAM: Arrange bananas in crust before adding pudding.

CHOCOLATE CREAM: Increase sugar to 1 c. and add chocolate to milk when cooking.

SOUR CREAM RAISIN: Decrease sugar to 2/3 c. and increase cornstarch to 1/3 c. Fold in raisins and sour cream along with the vanilla and butter.  Follow directions for baking. 

If you prefer whipped topping instead of meringue, chill pie for required time, then dollop with whipped topping when serving.

Linked to Sweets for a Saturday
Meal Plan Monday

FUN 'Bacon & Eggs' for the Kiddos

I didn't come up with any foodie ideas for April Fool's so I thought I would repost this fun idea...even though I was busy and didn't get it out in the morning...UGH!

HAVE A DELIGHTFUL DAY!

            ***************************************************************

When my kids were young, I always loved involving them in some project in the kitchen. 

I s'pose that's because my mom allowed me to spend much time in the kitchen growing up. While she sewed, I cooked - and learned to love it! 

This is a simple recipe for fun - take time to make memories with your young ones.  They'll treasure it the rest of their lives.

Thanks to Rosemary and the Goat - Our 5 youngest grandkids and I had a great time making these to go along with our Thanksgiving brunch. It was fast and easy - and oh-so cute,
don't you think???  And aren't those grand'babies' cute too!?  We sure think so.

 

 From left to right...

Caden, Kaity, Chloe, Charlie & Claira

(What a kick to see Caden - who battles leukemia and

has been sequestered much

of his life, to play hard (& hug too!) with his cousin Kaity. 

They were smitten with each other.=)

Sure was good medicine for this nana's soul too! 

(Click on the link below for the simple 3-ingredient recipe- and go have some fun!)

Kid-Friendly Bacon & Eggs

Linked to Gooseberry Patch Roundup - After School Snacks

Candy Bar Peanut Butter Cookies

I made these delicious cookies for an upcoming bake sale this weekend. I'm on a Relay for Life team - Baker's Dozen - in honor of our 5-yr old grandson, Caden, who is in his second year of treatments for leukemia.  He's doing well, and is such a source of joy in our lives, so I thought I'd share his sweet preschool picture in this post.  We're raising $$ to honor him.  What a darlin!

Caden has a GREAT sense of humor and makes us laugh so much.  His big sisters, Charlie & Chloe, adore him and often talk about the funny things he says and does.

(We have lots of redheads in our family - my husband is a redhead and we both have siblings with red hair, and 3 of our 8 grandchildren are redheads.)  So we're partial to them!

<3 <3 <3 <3 <3 <3 <3 <3

These cookies are fabulous and very versatile!

I first made them for a church cookie exchange a few years ago and decided they were yummy enough for me to add them to my cookbook.

(This is a picture of the divider from my cookbook - I love REAL pictures!)

The cookies are versatile because you can add any kind of candies you have.

I cleaned out my pantry. A few weeks ago, I had used some Buy One, Get One Free coupons for candies, then sorta forgot about them and they got lost in the bottom of my pantry, right under those unopened chocolate chips.  

When I found them again, I knew they would be the perfect thing to make for the upcoming bake sale.

I chopped one medium sized snickers bar, several peanut butter cups, some leftover Reese's pieces, and lots of chocolate kisses and candy bars.

Give them a try!  They're easy enough with a peanut butter cookie base.  They freeze nicely too.


CANDY BAR PEANUT BUTTER COOKIES

(From The Better Baker)

38-40 mini chocolate bars
1 c. butter or margarine, softened
1-1/2 c. white sugar
2/3 c. creamy or crunchy peanut butter
2 eggs
1 tsp. vanilla extract
2-1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Remove wrappers from candy; cut each into 6 - 8 pieces.  In large bowl, beat butter, sugar and peanut butter until creamy.  Add eggs and vanilla; beat well. Combine and stir flour, baking soda, and salt; add to butter mixture, blending well.  Stir in chocolate bar pieces.  Drop by teaspoonsful onto ungreased cookie sheets.  Bake 12 - 14 minutes or until light golden brown. Cool 1 minute; remove to wire rack to cool.  Yield: 5 - 6 dozen

​

Linked to Melt in Your Mouth Monday
              Sweets for a Saturday
              Recipe of the Week

A 'Grand' Family Picture & Easy Creamed Chicken Sandwiches

I must start off by sharing a group picture of me and my precious 'grands' that I got to enjoy time with last week!

From left to right - Claira, Nana, Baby Sam, Kaity

What good memories we made together!

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Have you ever enjoyed a creamed chicken sandwich?

If not, you've really missed out!

 I used my sis-in-love, Vicki's, recipe here...and thank her kindly for sharing her awesome recipes with me. 

I've been told it is a dish known mostly in this area of the country...the Midwest.

I grew up on them...and yes, I did grow up here in Ohio.

I never really thought about it much when we lived in other parts of the country, so I can't say for sure, but I'd love to hear from you if you are familiar with this delicious throw-together-quickly sandwich.

After I made a batch, and before I typed up this post, I enjoyed these sandwiches at a baby shower.

A friend there mentioned how her grandma always made the most perfect creamed chicken sandwiches when she was growing up, and she never got her recipe before she passed! I told her to be watching my blog for my recipe.

After that, I received a call and was asked to make them for a funeral dinner.

This quick and easy dish has been served at graduation open houses and birthday parties. 

I used my sis-in-love, Vicki's, recipe here...and thank her kindly for sharing her awesome recipes with me. 

So give them a try and enjoy!

I don't really have a recipe, but this is what I do...they are definitely Easy Peasy to make!

Open a can (13 ozs) of chicken breast (98% fat free if desired)

and pour, broth and all, into a medium saucepan.

I pour chicken broth over it just enough to cover...

Add some onion flakes and maybe 1/2 tsp. dry chicken base (if you have it on hand).. and some fresh ground pepper....

Then crush a few (5 or more?) saltine crackers and add to the

chicken.  Allow time for it to absorb the broth.

(It's also delicious with Ritz crackers)

Serve in buns and enjoy.

(If you think your chicken mixture is too dry, just add more broth.

It's best moist)

Really!  That's all there is to it!

Linked to Gooseberry Patch Recipe Roundup

Slow Cooker Chocolate Pudding Cake

This is a delicious and versatile recipe that can be found in my cookbook - Recipes & Recollections from The Better Baker.  

My hubby is diabetic so I do lots of low sugar desserts in our house.

But this can be made sugar-full as well - you choose.

I was anxious to try the new sugar free cake mixes (thank you Pillsbury!) and so I chose this recipe and made it sugar free.

It was soooo good!

We enjoyed it with some tasty sugar free vanilla ice cream, but I didn't want to cover up

the moistness of the cake, so I took a picture before I added the ice cream.

It really was moist and gooey - something my taste buds adore!!

These are the simple ingredients I used.

It's always good to remember that when baking with Splenda, your baking time will be shortened.  This recipe (using sugar sweetened items) calls for baking in slow cooker for 4 - 6 hrs.  I baked this for only 3.

Hershey's has sugar free chocolate chips available that are very tasty.  But I would recommend if you're not use to eating totally sugar free, use some sugar in this recipe as the sugar free products can tend to make you..um...er...'toot-y'!

You could use 50% reduced sugar cake mix, along with the other ingredients that contain sugar.   Hoping you 'get the picture'.

Another change I made was instead of using 3/4 c. oil, I used 1/2 c. unsweetened applesauce and 1/4 c. oil.  Applesauce is a much healthier alternative to oil.

SLOW COOKER CHOCOLATE PUDDING CAKE

1 - 18 ozs. box chocolate cake mix

1- 3 ozs. box instant chocolate pudding

2 c. sour cream (I used lite)

4 eggs

1 c. water

3/4 c. canola oil

(I used 1/4 c. oil + 1/2 c. unsweetened applesauce)

1/2 c. toffee bits, optional

1 c. semi-sweet chocolate chips

whipped cream or vanilla ice cream

In a large bowl, combine the first 6 ingredients.  Beat on medium speed for 2 minutes.  Stir in toffee and chocolate chips.  Pour into 5-qt. slow cooker that has been sprayed with cooking spray. (Or use one of those nifty liners).  Cover and cook on low for 4 - 5 hours; (If using sugar free, watch your time closely as it tends to cook faster); center will be soft.  Serve warm with whipped cream or ice cream.  Yield: 8 - 10 servings

Try it...I think you'll like it!

​

Linked to Sweets for a Saturday

Melt in Your Mouth Monday

Totally Tasty Tuesday

Gooseberry Patch Recipe Roundup

Ingredient Spotlight - Sour Cream

Foodie Friends Friday

Whatcha Crockin Wednesday