Nutella Caramel Hazelnut Brownies

Nutella Caramel Hazelnut Brownies

1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1 pinch salt
1 cup sugar
1/2 stick unsalted butter
2 whole eggs
1 tsp vanilla extract
1/4 cup Nutella - melted
1/4 cup caramel sauce - melted
1 bag (8 oz) small bag of hazelnuts, or more if desired

1.  Preheat oven to 350*.

2.  In a mixing bowl, add your flour, baking powder, salt and cocoa powder.  Using a whisk, mix together and set aside.  Into your stand mixer, add the sugar and butter; cream together.  Add in eggs one at a time and mix well.  Add in your vanilla.  Gradually add in your flour mixture until it's well combined.  Batter should be thick and sticky.

3.  Spray an ovenproof dish with cooking spray.  Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside.  It will adhere to the bottom of the dish.

4.  Take half of your brownie batter and smooth it on top of the parchment paper.  Take your caramel sauce and spoon it on top of the brownie mixture, covering the entire layer of brownie.  Place the remaining brownie batter on top, smoothing it out.  Place in the oven and bake for 30-40 minutes until sides are firm and center is no longer jiggly.

5.  Allow brownies to cool completely before removing.  Cut your brownies to your desired size using a serrated knife.  Make a small indention with your finger into each brownie.  Take your melted Nutella and drizzle over the tops of the brownies.  Garnish with the hazelnuts.



I was very, very disappointed in these.  They tasted a lot like frosted brownies, except with a helluva mess.  I didn't use a stand mixer, just a hand mixer.  The brownies looked overcooked after 30 minutes, yet they were still moist and gooey.  I had a hard time finding hazelnuts, and when I finally found some they had to be toasted, and they just didn't taste right.  So I didn't use the nuts.  I was really looking forward to trying this and was disappointed enough, that I seriously doubt, I will ever make them again.

If you make them and do something different let me know. Sorry for the poor quality pictures, these just fell all apart.

Key Lime Cupcakes

Key Lime Cupcakes

2 sticks (16 tablespoons) softened butter, divided
1 cup sugar
1 tbsp finely grated lime zest, divided
3 whole large eggs
1 tbsp lime juice
1 tsp vanilla extract
1 1/2 cups self rising flour (see note below)
8 oz, cream cheese, softened
1/2 cups condensed milk
1/2 cups confectioners' sugar

Note: for self rising flour whisk 1 1/2 tsp baking powder and 1/4 tsp salt into 1 1/2 cups bleached all purpose flour

1.  Adjust oven rack to middle position; heat oven to 400*.  Line a 12 cup muffin tin with cupcake papers.  Beat 12 tablespoons butter, sugar, and 1 1/2 tsp lime zest until light and fluffy.

2.  Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated.  Beat in lime juice and vanilla until just incorporated.  Divide batter evenly among prepared pans.  Bake until golden brown, 15-17 minutes.  Remove from oven, let cupcakes stand a couple of minutes; turn into a wire rack to cool.

3.  Meanwhile, beat remaining 4 tbsps butter, 1 1/2 tsps zest, and the cream cheese until smooth; beat in condensed milk and sugar.  Frost and serve.

Makes 12 cupcakes


These are amazing. The recipe makes a lot of icing.  Although, the cupcakes really do need the extra frosting.  I ended up putting them in the fridge hoping that they would set up a little better.  Don't do it, it's a trick.  It totally changed the consistency of the frosting.  So I would avoid putting them in the refrigerator until absolutely necessary, but because of the cream cheese I wouldn't leave them out.  The recipe doesn't say, and the message board that I got them off of didn't specify whether or not the leftovers needed to be refrigerated.

Praline Cheesecake

Praline Cheesecake

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter
16 whole vanilla wafers

FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp vanilla extract
3 eggs, lightly beaten

TOPPING:
25 caramels
2 tbsp milk
1/2 cup chopped pecans, toasted

1.  In a small bowl, combine the wafer crumbs, sugar and butter.  Press onto the bottom of a greased 9 inch springform pan.  Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.

2.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.  Place pan on a baking sheet.

3.  Bake at 325* for 55-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

4.  Place caramels and milk in a microwave-safe bowl.  Microwave, uncovered, on high for 1 minutes; stir until smooth.  Drizzle caramel mixture over cheesecake; sprinkle with pecans.  Refrigerate leftovers.

Makes 12 servings; 1 slice
Cal 422; fat 22; fiber 1



This cheesecake rocks!!  I did use 1 package of reduced fat cream cheese, fat free sour cream, and ICBINB for baking, and the reduced fat vanilla wafers.  The cheesecake came out fine.  I did do something a little different when I made the toppings.  I put the pecans in a skillet, and added butter and brown sugar so that I could make them more praline-like.  I let them sit a little too long before I sprinkled them on cheesecake and they kinda stuck together, otherwise it was amazing.  You could also buy the already glazed ones and spinkle those on instead.  I added a few extra caramals, and really regretted it.  This makes a lot of caramel.  So unless you are a caramel addict, don't make extra, you could even cut it down and still have plenty.

Marbled Orange Fudge

Marbled Orange Fudge

2 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg (10 to 12 oz) white baking chips
1 jar (7 oz) marshmallow creme
3 tsp orange extract
12 drops yellow food coloring
9 drops red food coloring

1. Line a 13x9 inch pan with foil and coat with cooking spray; set aside.  In a small heavy saucepan, combine the sugar, evaporated milk and butter.  Cook and stir over low heat until sugar is dissolved.  Bring to a boil; cook and stir for 4 minutes.  Remove from the heat; stir in chips and marshmallow creme until smooth.

2.  Remove 1 cup and set aside.  Add extract and food coloring to the remaining mixture; stir until blended.  Pour into prepared pan.  Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl.  Cover and refrigerate until set.

3.  Using foil, lift fudge out of pan.  Discard foil; cut fudge into 1 inch squares.  Store in an airtight container in the refrigerator.

Makes 2 1/2 pounds, 1 - 1 inch cube
Cal 45; fat 2; fiber 0


This stuff is awesome.  It's a little orangey.  I wouldn't add as much orange extract as the recipe calls for.  It is very, very, very sweet.  We pawned this stuff on just about everyone we knew, because it was just so rich that it is hard to eat very much.

Strawberry Cake

Strawberry Cake

1 package (18 1/4 ounces white cake mix)
1 package (.3 ounce) sugar-free strawberry gelatin
4 egg whites
1/3 cup canola oil
1 cup frozen unsweetened strawberries, thawed
1/2 cup water

Icing:
1/3 cup butter, softened
2 1/3 cups confectioners' sugar

1.  Line two 9 inch round baking pans with waxed paper.  Coat pans with cooking spray and sprinkle with flour; set aside.  In a large bowl, combine cake mix and gelatin.  Add egg whites and oil; beat until well blended.

2.  In a small bowl or food processor, mash strawberries in their juice.  Set aside 3 tablespoons for icing.  Add water and remaining berries to the batter; mix well.  Pour into prepared pans.  Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.  For icing, in a small bowl, combine butter and reserved strawberries.  Gradually beat in confectioners' sugar until light and fluffy.  Place one cake layer on a serving platter; top with half of the icing.  Repeat layers.

Makes 16 servings; 1 slice each
Cal 287; fat 11; fiber trace


This cake is fabulous.  It is strawberry heaven.  It is even better than the one that my grandmother made as a child.  It is not too sweet, and just generally wonderful.

Nutty Monkey Malts

Nutty Monkey Malts

1/4 cup fat free milk
1 small banana, cut into chunks
1/4 cup chocolate malted milk powder
2 tbsp reduced fat creamy peanut butter
2 cups fat free frozen chocolate yogurt
whipped cream, optional

1.  In a blender, combine the milk, banana, malted milk powder, and peanut butter.  Cover and process for 10 seconds or until smooth.  Add frozen yogurt.  Cover and process 10 seconds longer or until blended.  Stir if necessary.  Pour into chilled glasses; garnish with whipped cream if desired.  Serve immediately.

Makes 5 servings; 1/2 cup each
Cal 203, fat 3, fiber 3



These are awesome milkshakes.  They are chocolately and very rich.  I'm not too crazy about the whipped cream on top.  The last time that I made these, I didn't have quite enough chocolate yogurt, so I ended up using half chocolate and half vanilla ice cream.  I was kinda worried about how they would come out, but we actually ended up liking them better with the chocolate vanilla mixture.  They weren't near as sweet, but still very good.

Buttery Cinna-bun Cake

Buttery Cinnabun Cake


3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!

 
This cake is like a cinnamon swirl cake.  It is really very good.  However, I would recommend that you put part of your batter in the pan, dump your swirl mixture, then finish off with more batter and swirl.  The swirl mixture makes little holes and valleys in the top of your cake, and the icing gets lost later.  This is really very good, and not overly sweet.  My husband keeps threatening to hold my kitchen hostage until I make it again, so it must not be that bad. 

Banana Bread

Banana Bread

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup oil
1 tsp finely shredded lemon zest (optional)
3/4 cup chopped walnuts or pecans

1.  Grease the bottom and 1/2 inch up the sides of a loaf pan; set aside.  In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt.  Make a well in the center of the dry mixture; set aside.

2.  In another bowl, combine the egg, bananas, sugar, cooking oil, and if desired lemon peel.  Add egg mixture all at once to dry mixture.  Stir just until moistened (batter will be lumpy).  Fold in nuts.

3.  Spoon batter into the prepared pan.  Bake in a 350* oven 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool pan on a wire rack for 10 minutes.  Remove loaf from pan; cool on rack.  Wrap and store overnight before slicing.

Makes 1 loaf, 16 slices

Rich Peach Ice Cream

Rich Peach Ice Cream

2 cups cold fat free milk
1 package (3.4 oz) instant vanilla pudding mix
4 medium peaches, peeled and chopped
2 cans (12 oz each) fat free evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/4 cup lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
1/8 tsp salt
1 carton (8 oz) fat free frozen whipped topping, thawed

1.  In a large bowl, beat milk and pudding mix on low speed for 2 minutes.  Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt.  beat in whipped toppng just until combined.

2.  Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.  Refrigerate remaining mixture until ready to freeze.  Transfer to freezer containers; freeze for 2-4 hours before serving.

Makes 4 quarts; 2/3 cup
Cal 140; fat 2; fiber trace

This stuff rocks!!  It does make a ton though, so make sure you are either feeding a crowd, or that you really like peach ice cream.  I usually use the sugar free, fat free versions of everything in this, and it comes out just fine.  I have used canned and frozen peaches as well, and they both work great, just make sure that they are fairly dry, otherwise the ice cream doesn't set up as well.

Strawberry Cake

Box white cake mix
2/3 cup oil
1 box strawberry jello
2 tbsp flour
1/2 cup water
4 eggs
1/2 pkg frozen strawberries

Icing:
1 pound powdered sugar
1/4 lb butter
1/2 package frozen strawberries

Mix cake mix, jello and flour in bowl.  Add water and eggs and beat, add strawberries.  Beat, pour into prepared pan bake at 350* until toothpick inserted comes out clean.

To prepare icing:
Beat butter, add strawberries and beat, add powdered sugar and beat until creamy, ice cool cake.


This is my grandmothers recipe, and she was a dumper.  So the measurements are estimates not exacts, so don't go for perfection here.  The strawberries work best if you use the strawberries that are frozen in syrup.  Yes, it's not good for you, and yes, it makes for a very sweet, very rich cake.  But it is absolutely amazing.  I also swear that they are doing something to powdered sugar and butter now, because my icing always comes out more glaze like than icing like.  So if you want a thicker icing, then keep adding powdered sugar, or drain your strawberries well. 

Sticky Caramel Pecan Rolls

Sticky Caramel Pecan Rolls


1/4 cup fat free caramel flavored sundae syrup
cooking spray
1 (8 oz) can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon

1. Heat oven to 375*. Use cooking spray to coat 8 muffin cups.

2. Spoon 1 1/2 tsp syrup into each muffin cup; set aside.

3. Unroll crescent roll dough, and separate into rectangles..

4. Combine brown sugar, pecans and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.

5. Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.

Makes 8 servings
Cal 172; fat 5.8g;
These were good. I think some of my disappointment with them was a lack of experience. If you make these, when they come out of the oven let them sit at most 5 minutes. Then immediately remove them. Otherwise the caramel becomes like glue and you have to reheat them in order to get them out. Because I had to reheat them the caramel was kinda chewy and the rolls themselves were over cooked. Otherwise they were really good. Cleanup was a pain, I figure mostly because I let them sit. I want to make them again now that I know how to do it right.

Healthified Apple Crisp

Healthified Apple Crisp


6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 tsp ground cinnamon
3/4 cup old fashioned or quick cooking oats
1/4 cup whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter (i used I can't believe it's not butter for baking)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Reduced fat vanilla ice cream, if desired

1. Heat oven to 375*. Spray an 8 inch square glass baking dish with cooking spray. In a medium bowl, mix apples, apple juice concentrate, and 1/2 tsp cinnamon until well mixed. Spread in baking dish.

2. In the same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.

3. Bake uncovered 25-35 minutes or until apples are tender and topping is golden brown. Serve with ice cream

Makes 8 servings
Figured without ice cream - Cal 190; fat 6; 

This stuff is fabulous. It isn't the full of fat and sugar stuff that my grandmother made, but it was wonderful just the same. The only substitution that I made was the whole wheat flour, I didn't have any, and I sure wasn't going to buy a 5 pound bag just to use a 1/4 of a cup of it and then end up throwing the rest away, so I did use white flour, and it came out fine. I also noticed that I left it about 30 minutes and the apples were a little overcooked. So I plan on knocking the temp or the time down next batch.

Cookies and Creme Pudding Pops

Cookies and Crème Pudding Pops


1 pkg (3.9 oz) Jell-O Chocolate instant pudding
2 cups cold milk
6 Oreo cookies
1/2 cup whipped cream

1. Beat pudding mix and milk in a large bowl with whisk 2 minutes.

2. Place cookies in resealable plastic bag, seal bag. Using a rolling pan, crush cookies;

3. Add cookies and whipped topping to pudding; stir just until blended.
4. Spoon into 9 small paper or plastic cups.

5. Insert pop stick or plastic spoon into each for a handle. Freeze 5 hours or until firm.

These were disappointing. They freeze so hard that even after letting it sit about 10-15 minutes, it was still so hard that it was hard to eat. On a plus note, when you finally do get around to eating them, they taste great. I did make some substitutions.

I used a package of Sugar free fat free white chocolate pudding. I'm not much of a chocolate person. I used the reduced fat oreos, 1% milk and fat free whipped cream. We licked the spoon before we froze and it makes great pudding. So that's how we will keep it, no more freezing.

Crazy Delicious Cherry Cheese Danish

Crazy Delicious Cherry Cheese Danish

For Danish:
1 package Pillsbury Crescent Recipe Creations refrigerated dough
1/2 an 8 oz tub fat free cream cheese, room temperature
1 cup frozen dark sweet cherries, thawed
1/4 cup regular oats (not instant)
2 tbsp splenda
1 tbsp light vanilla soymilk or skim milk
1/4 tsp almond extract

For Icing:
1 tbsp jet-puffed marshmallow creme
1 tbsp cool whip free, thawed
1/2 tbsp splenda
1 tsp powdered sugar
1 tsp cornstarch
1 drop vanilla extract

Directions:
1. Preheat oven to 350 degrees.

2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave safe bowl. Add 1/2 tbsp cold water and the vanilla extract, and mix until ingredients have dissolved. Add marshmallow creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.

3. In a medium bowl, combine cream cheese, oats, splenda, milk, and almond extract and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.

4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1 inch borders on the left and right of the filling.

5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling - space slits about 1 inch apart from each other. repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1 inch wide strips of dough on both the top and bottom of the filling.

6. Starting at one side, alternate folding the 1 inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.

7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.

8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (Refrigerate leftovers)

makes 9 servings; 1/9 of danish

cal 118; fat 4.25; sodium 275mg; carbs 17g; Fiber 0.5 - Points 3

This is Hungry Girl creation.

I was so disappointed in this. First I couldn't find the recipe creations stuff, so I attempted to make the recipe with regular crescent rolls. Words of advice - don't go down that road. I managed to get it put together and baked. It made a huge mess, which I'm blaming on the crescent rolls. But the filling was very, very sweet - like you had put too much splenda. We didn't like the icing either. So this recipe was a bust. Best thing to do to "fix it", is find a completely different recipe and try again.

Crunchy Pumpkin Dessert Squares

Crunchy Pumpkin Dessert Squares


1 can (30 oz) pumpkin pie filling
1 can (12 oz) fat free evaporated milk
3 eggs
1 package (18 1/4 oz) yellow cake mix
2/3 cup chopped pecans
1 cup reduced fat butter, melted
1 1/4 cups fat free whipped topping

1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9 baking pan. Sprinkle with cake mix and pecans; drizzle with butter.

2. Bake at 350* for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

Makes 20 servings
Cal 246; fat 10; fiber 1; cholesterol 44; sodium 335; carb 36

This stuff is absolutely fabulous. I was having a duh moment and used canned pumpkin. I had already opened the can and so I just added cinnamon, nutmeg, cloves, ginger and a little bit of sugar. I just got the pumpkin to taste like pumpkin pie and went from there. So mine is probably a little more pumpkin than it should be. But it was awesome any way. I also used the ICBINB sticks..which was the only sub I made.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge


1 2/3 cup sugar
2/3 cup fat free evaporated milk
2 tbsp reduced calorie margarine
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallows

1. Coat an 8x8 inch pan with cooking spray.

2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.

3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.

4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)

Makes 36 servings; 1 square each

Weight Watchers recipe - 2 punks

This stuff is like crack. It's addicting. I am not a huge chocolate fan, but this stuff is awesome. It is sweet, it is rich, so you really don't want a whole lot at once. But it is great stuff.

Notes - I buy a bag of semi sweet chocolate chips. It saves the headache of chopping up chocolate. Just dump the whole bag in. The marshmallows. If you dump them in whole, it takes forever for them to melt. They just are so big and it takes a lot to melt them. So I highly recommend tearing them up in pieces and putting them in that way. I haven't tried to figure out how many mini's it would take to use instead. Because I always have mini marshmallows around. My dogs love them. I usually buy a large bag, make the fudge, discover the hardened block of marshmallows that got stuffed in the back of the pantry about mid June and chunk the rest of the bag away. Next time I make this I'll try and figure out how many mini's it takes and post that number here.

Key Lime Cheesecake

Key Lime Cheesecake


1 3/4 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 each 8 oz packages cream cheese, softened
1 tsp vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
whipped cream - optional

1. Preheat oven to 350*. Make the crust by combining the graham cracker crumbs with butter and 1 tbsp sugar in bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.

2. Press the crumbs onto the bottom and halfway up sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake for 5 minutes, then set aside until you are ready to fill it.

3. In a large mixing bowl, combine cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer until smooth. Add lime juice and eggs and beat until smooth and creamy.

4. Pour the filling into pan. Bake 60-70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.

5. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top if desired.

I made this almost a year ago - so my brain is kinda fuzzy. But I'm pretty sure that I used reduced fat cream cheese and regular, but don't hold me to that. It tastes like key lime cheesecake. I highly recommend it.

Notes - make sure your cream cheese is at room temperature before you start. Also don't open the oven to check on it. The difference in air temp can cause the cheesecake to crack. So just watch it and time it closely. If you have to open the oven door, only open it as much as you need to peek inside. You can also cook it in a water bath, or with a pan of water in the oven. I didn't do either. Just timed it and kept an eye through the door and mine came out fine. I do recommend making it the day before.

Snicker Pie

Snicker Pie


2 cups fat free vanilla ice cream
1 package fat free sugar free instant chocolate pudding
1 cup fat free whipped topping
1/4 cup reduced fat chunky peanut butter

1. Keep pudding mix dry - do not prepare. Mix all ingredients together.

2. Spray an 8 inch pie pan with nonstick cooking spray. Pour mixture in. Freeze until hard.

Makes 8 servings each
Weight Watchers Recipe - 3 punks each


This stuff is awesome. It tastes a lot like a frozen snickers bar with ice cream, or the ice cream snicker's bars. It is delicious.

Spray your measuring cup for easy removal of peanut butter

Pumpkin Streusel Bread

Pumpkin Streusel Bread

Topping:
1/4 cup chopped pecans
2 tbsp sugar
1 1/2 tbsp chilled butter or stick margarine, cut into pieces
1/4 tsp ground cinnamon

Bread:
2 cups all purpose flour
1/2 cup sugar
1/2 cup raisins
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup canned pumpkin
1/2 cup plain low fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs

1. Preheat oven to 350*.

2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter int a 9x5 inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Makes 16 servings; 1 slice each
Cal 209; fat 6.9, fiber 1.4, cart 34.6; sodium 252

This stuff is awesome. It's the only pumpkin bread we eat. I usually make it 3-4 times a year.

This is a cooking light recipe, and often you can make even more substitutions without loosing the quality of the food you are making. I haven't tried to lighten this up anymore than what has already been done.  The only thing that I change is the raisins.  My husband doesn't like raisins "in" recipes, so we leave them out, and the bread is still wonderful.

Frosty Peanut Butter Cups

Frosty Peanut Butter Cups


9 reduced fat graham crackers - crushed
2 tbsp reduced fat butter
1 cup cold 1% milk
1/2 cup reduced fat creamy peanut butter
1 (3.4 oz) package instant vanilla pudding mix
2 cups fat free whipped topping

1. In a small bowl, combine cracker crumbs and margarine. Press about 1 tbsp each into 12 paper lined muffin cups. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.

makes 12 servings
Cal 154; fat 6; fiber 1; cholesterol 1; sodium 277; carb 23

These are really good. Very peanut buttery. I think that next time I make them I'm going to use chocolate pudding instead of vanilla, just to see if they have a more peanut butter cup taste.

When measuring the peanut butter, spray the inside of your measuring cup with cooking spray, and your peanut butter will just slip out.

My only complaint is that they are awfully peanut buttery. You kind of miss out on anything else.