Cinnamon Sugar Squares

Found this tonight and my sweet tooth was calling. These are really good with coffee. Mmmmmm...

Ingredients:
1/2 c butter (Blue Bonnet light)
2 c sugar
1/2 c vegetable oil (use applesauce next time!)
2 eggs
1/2 c milk (1%)
1 tsp vanilla extract (I was out...)
1 tsp salt
1 tsp baking soda
3 c all-purpose flour
1/4 c sugar
1/2 T cinnamon

Directions:

1. Preheat oven to 350F
2. Beat the butter, sugar, oil (applesauce), eggs, milk and vanilla until thoroughly combined.
3. Continue beating and add salt, baking soda and flour. Mix until just combined.
4. Pour the batter into a 9"x13" baking pan sprayed with cooking spray and spread evenly using a spatula. Mix the cinnamon and sugar and sprinkle evenly over the top of the batter and bake for 25-30 minutes.
5. Cut into 24 squares.

 Nutritional Information: (values if made with applesauce in parentheses)

Calories: 195 (157)
Fat:  7g (2.5g)
Saturated: 1g (0.5g)
Carbs: 31g (32g)
Fiber: 0.5g (0.5g)
Protein: 2.5g (2.5g)

Andes Creme de Menthe Chunk Cookies

Chocolate chip cookies using Andes mint chips? Yes, please! Recipe is from the back of the Andes Creme de Menthe Baking Chips bag, found with the regular chocolate chips in your baking aisle. :)

Ingredients:
1/2 c butter (Blue Bonnet)
3/4 c dark brown sugar*
1/2 c white granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1 pkg (10 oz) Andes Creme de Menthe Baking Chips
2-2/3 c all-purpose flour

*Don't have brown sugar? No problem! Add molasses to white sugar at a ratio of 1T:1c! I don't even buy brown sugar anymore because it's always hard when I want to use it, despite all of the tricks I've tried!

Directions:
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes baking chips and then flour.
Chill approximately one hour in refrigerator before baking.
Spoon onto baking sheets and bake at 350F for 8-10 minutes.
The recipe says it will make 4 dozen cookies. I made half the recipe and about 3 dozen cookies.

Nutritional Info: (based on 72 cookies for the whole recipe)
Calories: 61
Fat: 2.5g
Saturated: 1.5g
Carbs: 10g
Protein: 1g

Pumpkin Pie

This is my mom's recipe. Mostly. :-P

Ingredients:
CRUST:
 1 c flour
6 T butter
1/8 tsp salt
2-3 T ice water, mixed with a splash of lemon juice

PIE FILLING:
1 c sugar
1 tsp cinnamon
1/2 tsp each allspice, ginger, nutmeg and cloves
1-1/2 c pumpkin
12 oz evaporated milk
2 eggs, well beaten

Directions:
Pulse butter, flour, and salt in a food processor until crumbly (or cut together with knives). Add the water 1 T at a time until the mixture becomes more doughy (but not too doughy). [Note: When I have made this before I've cut the flour/salt and butter together with knives and used 4-5T of water. With a food processor it takes only about 2-3T of water.] Wrap in plastic and refrigerate at least 1 hour.

Mix together all filling ingredients.

Roll out pie dough and place in pie pan. Pour in filling.

Bake at 425F for 15 minutes. Reduce heat to 350F and bake for an additional 40-45 min.

Yum Yum Brownie Muffins

This is a Hungry Girl recipe and can be found here.

Ingredients:
1 box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
15 oz. canned pumpkin

Directions:
Stir ingredients together until well-blended. Spoon into greased or lined muffin cups. Bake at 400F for 20 minutes.

Nutritional Information:
Calories: 182
Fat: 4.5g
Saturated: 1.5g
Carbs: 33.5g
Fiber: 3.5g
Protein: 2.5g

Ratings:
Kristen: 4
Dave: 4

Snickerdoodles

Yes, they are vegan. See?

Ingredients:
1-3/4 c all-purpose flour
1/4 c cornstarch
1 tsp baking powder
4 oz vegan margarine, softened (Like Earth Balance)
3/4 c sugar + 2 T
1/4 c soymilk
1 tsp vanilla
 2 tsp cinnamon

Directions:
1. Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough:
2. Mix together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar:
3. Combine sugar and cinnamon on large plate.
4. Shape dough into 1-inch balls. Roll each ball in cinnamon sugar*, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
Makes about 3 dozen cookies.

*The original recipe calls for 1/2c sugar and 3T cinnamon. This is WAY TOO MUCH. I mixed all of that and barely used any. The 2T/2t is an estimate. If someone else makes this, let me know how accurate I was! :)

Nutritional Information:
(per cookie)
Calories: 68
Fat: 2.5g
Saturated: 1g
Carbs: 10.5g
Protein: 0.5g

Ratings:
Kristen: 4
Dave: 4

Apple Pie

I got this recipe from my mom. Well, I changed it just a little.

Ingredients:

CRUST:
2 c flour
3/4 c Crisco (or any combination of crisco and butter, or just butter)
1/4 tsp salt
8-10 T ice cold water

PIE FILLING:
6 apples (assorted), cored and chopped (no need to peel)
1/2 c sugar
4 tsp flour
1/4 tsp each nutmeg and cloves
3/4 tsp cinnamon

Directions:
Pulse crisco, flour, and salt in a food processor until crumbly (or cut together with knives). Add the water 1 T at a time until the mixture becomes more doughy (but not too doughy). [Note: When I have made this before I've cut the flour/salt and crisco together with knives and used 8-10T of water. This is the first time I've made it with a food processor and I think it only took 4T of water.] Wrap in plastic and refrigerate at least 1 hour. (This makes 2 pie crusts... a top and a bottom. If you only need 1, like for pumpkin pie, halve the recipe. I divide it in 2 before refrigerating.)

Mix together all filling ingredients.

Roll out pie dough and place in pie pan. Pour in filling, and top with the other crust. (Leave as one whole piece, or cut into strips for a lattice crust.)

Wet the top crust slightly with cold water (use your fingers) and add additional sugar/cinnamon/nutmeg/cloves.

Bake at 425 for 15 minutes. Lower temperature to 350 and continue baking for 45 more minutes.

Makes 8 slices.

Nutritional Information:

Calories: 380

Fat: 18.5g

Saturated: 4.5g

Carbs: 51g

Fiber: 3g

Protein: 3.5g

Chewy Raspberry Almond Bars

I got this recipe from my cousin. They were actually supposed to be Chewy CHERRY Almond Bars, but I got raspberry preserves instead.

Ingredients:
1 c butter, softened
2 c packed brown sugar
2 tsp baking powder
1 egg
1 tsp almond extract
2 c all-purpose flour (I used whole wheat)
2 c regular rolled oats
1/2 c sliced almonds
1-12 oz jar (1 c) cherry preserves (My jar was 11 oz, raspberry preserves)

Directions:
Preheat oven to 350F. Line a 13x9x2" baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
Remove 1/2 cup of the dough and set aside. Press the reamining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
Bake in the preheated oven  about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, life the uncut bars out of the pan. Cut into bars.
Makes 36 bars. (I only cut mine into 20, but they are pretty big. 30 would have been better.)
To store: Place bars in a single layer in an airtight container (mine are in 2 layers separated by wax paper); cover. Store in the refrigerator for up to 3 days of freeze for up to 1 month.

Nutritional Information: (20 bars first, then 30, b/c next time I make them I'm going to cut them into 30.)

Calories: 290, 193
Fat: 10.9g, 7.3g
Saturated Fat: 5.8g, 3.9g
Carbs: 54.5g, 36.4g
Protein: 3.4g, 2.2g

Ratings:
Kristen: 4
Dave: 4

Fruit Smoothie

Made this smoothie tonight!

Ingredients:
6 oz Meijer Organics strawberry low fat yogurt
1/2 c Almond Breeze Milk, Original
1 c frozen berries (strawberries, raspberries, blueberries & blackberries)

Directions
Combine ingredients in blender and blend.

Nutritional Information: (whole recipe, but Dave and I split it)
Calories: 300
Fat: 3.5g
Saturated Fat: 0g
Carbs: 62g
Protein: 8g

Ratings:
Kristen: 4.5

Roasted Rhubarb

I love rhubarb. I just discovered this a couple years ago at Allison's parents house in the UP. Their neighbor had made some sort of rhubarb dish. It was really good. Since then I've become a fan of rhubarb, and especially strawberry-rhubarb, pie. So when I saw this recipe today, I added rhubarb to my grocery list!

Ingredients:
1 lb rhubarb, trimmed and cut into 3-inch lengths
1/2 c sugar
1/2 c white wine
1/2 tsp vanilla

Directions:
Set a rack in the lower third of the oven, and preheat the oven to 350°F.
Put the rhubarb in a small baking dish. Add the sugar, wine, and vanilla, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving it a gentle stir about midway through to ensure that the rhubarb cooks evenly.
Serve warm, with strawberry ice cream if you like!

Nutritional Information:
Calories: 155
Fat: 0.3g
Carbs: 33g
Protein: 2g

Ratings:
Kristen: 4
Dave: is unsure about rhubarb. He couldn't decide.

Banana Split Cheesecake Squares

Ingredients:

1 c chocolate graham cracker crumbs (about 5 sheets)
3 T butter (imperial 1/3 less fat)

3 pkg (8 oz each) fat free cream cheese

3/4 c sugar

1 t vanilla

3/4 c egg substitute

1 ripe banana, mashed

Sliced strawberries, bananas and pineapple for topping

Directions:
Preheat oven to 350F. Mix graham cracker crumbs and butter; press firmly onto bottom of 13x9" baking pan.
Mix cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg substitute gradually, mixing on low speed after each addition just until blended. Stir in mashed bananas. Pour over crust.
Bake 30 min or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve topped with the sliced strawberries, bananas and pineapple. Store leftover cheesecake in refrigerator.

Nutritional Information:

(Based on 18 squares before fruit topping):
Calories: 110
Fat: 1.5g
Saturated Fat: 0.5g
Carbs: 15g
Protein: 6.5g

Ratings:
Kristen: 3.5
Dave: 4.75 (apparently a 5 has to be mind-blowing)

The amount of fruit shown adds about 15-20 calories. I didn't include in the info because I added the fruit individually to each slice rather than put it on the whole thing at once, so that it doesn't soak into the cheesecake while it waits to be eaten. I would not eat this cheesecake recipe WITHOUT fruit though... the fruit is what makes it a banana split!

Apple Cobber/Baked Spiced Apples...

So, I set out to make this recipe by Hungry Girl.

Ingredients:
3 c peeled apple chunks, any sweet, not tart, variety (I used Fuji, and I didn't peel them)
1/2 c Fiber One bran cereal, original (I used Total)
2 sheets low-fat honey graham crackers
2 T fat-free liquid egg substitute
2 T no-sugar-added applesauce
3 T Splenda No Calorie Sweetener, granulated, divided (I used sugar)
2 T brown sugar, not packed
1 T cornstarch
2 tsp cinnamon, divided
1/2 tsp vanilla extract
1/4 tsp salt

Directions:
Preheat oven to 400F.
Combine 2/3 c cold water with brown sugar, cornstarch, 1/2 tsp of cinnamon, vanilla, salt, and 1 T sugar. Stir well.
In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally.
Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 min and then transfer mixture to a medium-sized baking dish. Set aside.
Next, break graham crackers into small pieces. Place graham pieces and cereal in a blender or food processor and grind to a breadcrumb-like consistency.
Transfer crumbs to a microwave-safe dish and add egg substitute, applesauce, 1-1/2 tsp of cinnamon and the remaining 2T of sugar. Stir well.
Microwave graham mixture for 1 minute. Use a fork to break up the mixture and then allow it to cool for a few minutes.
Transfer graham mixture to a food processor or blender and pulse until crumbly and uniform.
Evenly distribute graham topping over apple mixture. Place the dish in the oven and bake for 10 minutes. Allow cobbler to cool slightly before serving.
Makes 4 servings.

Nutritional Information:
Calories: 172
Fat: 1g
Carbs: 41g
Protein: 2g

But... as I said, that is what I SET OUT to do. Unfortunately something went wrong with the topping! The only thing I can think is that I did not have quite enough cereal (wet to dry ratio?) or did not let it cool long enough before putting it in the food processor. At any rate... it did NOT crumble. Have you ever seen those "litter box" cakes that people for some reason sometimes make?? Yeah, it was like that (NOT the litter part)... I put it on anyway hoping maybe it would melt over the apples, but when it came out... it didn't look any better. :( So I ditched the topping, which is why I labeled this "/Baked Spiced Apples".

Here's the nutritional information for what I actually ended up with:

Calories: 94
Fat: 0.3g
Saturated Fat: 0.1g
Carbs: 24g
Protein: 0.2g

Ratings:
Kristen: 3

Molten Chocolate Cakes

Chili's version of this dessert (including ice cream) has nearly 1300 calories. This recipe that I got from my friend Holly is a much better option!!! 

Ingredients:
4 squares unsweetened Baker's chocolate
1/2 c butter (imperial)
1 c  + 6 tsp powdered sugar
3/4 c Egg Beaters
6 T flour

Directions:
Preheat oven to 425F. Spray six 3-4 oz custard cups or souffle dishes with cooking spray. Place on baking sheet.
Microwave chocolate and butter in microwavable bowl on high 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 c sugar; mix well. Blend in egg beaters. Stir in flour. Pour into prepared custard cups.
Bake 13-14 min or until sides are firm but centers are still soft. Let stand 1 minute. Invert on dessert plate if desired. Sprinkle evenly with 1 tsp. sugar.
Makes 6 servings.
Serving suggestion: Serve warm with scoop of vanilla ice cream.

Note: Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up to 24 hours. When ready to serve, bring to room temperature, uncover and bake as directed.

Nutritional Information:
Calories: 318
Fat: 19g
Saturated Fat: 8g
Carbs: 34g
Protein: 7g

Ratings:
Kristen: 4.5
Dave: 4

Jell-O Chocolate Peanut Butter Parfaits

Ingredients:
3 T milk (1/2%)
3 T peanut butter (Jif Reduced Fat)
1 c thawed Cool Whip (yes I would have used Cool Whip Free but it wasn't thawed and the regular was)
1 pkg Jell-O Chocolate Flavor Instant Pudding & Pie Filling, 4 svg size (Meijer Sugar Free & Fat Free)

Directions:
Add milk gradually to peanut butter in medium bowl, stirring with wire whisk until well blended. Add whipped topping; stir until well blended. Set aside.

Prepare pudding as directed on package. Spoon half of the pudding evenly into 6 parfait glasses; top with peanut butter mixture. Cover with remaining pudding.

Refrigerate at least 30 min or until ready to serve. Store any leftover desserts in refrigerator.

Makes 6 servings, 1 parfait each.

Nutritional Information:
Calories: 144
Fat: 5.4g
Saturated Fat: 3g
Carbs: 17g
Protein: 5g

Ratings:
Kristen: 4
Dave: 4

Soft Serve Banana "Ice Cream"

From Spark Recipes

Ingredients:

Frozen Bananas, one per serving

Directions:

Place frozen bananas in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you'd like, or serve immediately. (Makes one 1/2 cup serving per banana.)

Nutritional Information: (per 100g of banana)
Calories: 92
Fat: 0.5g
Carbs: 24g
Protein: 1g

Ratings:
Kristen: 4.5
Dave: 3.5

Magical Peanut Butter Cookies

I got this recipe from Paula Deen! http://www.foodnetwork.com/recipes/paula-deen/magical-peanut-butter-cookies-recipe/index.html

Ingredients:
1 c peanut butter (Meijer natural creamy peanut butter)
1-1/3 c Splenda (1/2 c sugar and 1/2 c powdered sugar)
1 egg
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup splenda, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in splenda to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining splenda. (I didn't do this). Cool slightly before removing from pan.

(I made 21 cookies.)

Nutritional Information: (one cookie)

Calories: 110

Fat: 6g

Saturated Fat: 1g

Carbs: 10g

Protein: 4g

Ratings:

Kristen: 4

Dave: 5

Creamy Strawberry Lemon Squares

This is a Kraft recipe that I made for New Year's Eve. Everyone who had some seemed to really like it!

Ingredients:
1-1/2 c Honey Maid honey graham crumbs or finely crushed Nabisco Grahams, about 21 squares (Meijer Low Fat Honey Graham crackers, 7 crackers)
1/2 c sugar, divided
6 T butter or margarine, softened (Imperial 1/3 less fat)
2 pkg (8 oz each) Philadelphia cream cheese, softened (1/3 less fat)
2 c cold milk, divided (1/2%)
2 pkg (4-serving size each) Jell-O lemon flavor instant pudding & pie filling
1 tub (8 oz) cool whip strawberry whipped topping, thawed (Cool Whip Dips Strawberry Creme)

Directions:
Mix graham crumbs, 1/4 cup of sugar and butter until well blended. Press firmly onto bottom of 13x9" baking pan to form crust. Set aside.

Beat cream cheese, remaining 1/4 c sugar and 1/4 c of the milk in medium bowl with wire whisk until well blended. Spread over crust.

Pour remaining 2-3/4 c milk into large bowl. Add pudding mixes. Beat with sire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

Nutritional Information:
Calories: 165
Fat: 7.5g
Saturated Fat: 5g
Carbs: 19g
Protein: 2.5g

Rating:
Kristen: 3 or 3.5. I think I would like it better with a different flavor than lemon, but I'm not sure what flavor. Chocolate might be good!!
Dave: 4

No-Bake Cherry Cheesecake

I don't know where this recipe came from- I cut it out of a magazine but there's no telling which one.

Ingredients:
1 pkg (11.1 oz) no-bake cheesecake mix (Meijer No-Bake Original Cheesecake Mix, 11.2 oz)
1/3 c butter, melted (Imperial 1/3 less fat)
2 T sugar
1-1/2 c cold milk (1/2%)
1 pkg (8 oz) cream cheese, softened (Philadelphia)
1 c confectioners' sugar
2 c whipped topping (Cool Whip)
1 graham cracker crust, 9" (Keebler Ready Crust, Graham)
2 cans (21 oz each) cherry pie filling (Meijer)

Directions:
In an ungreased 9" pie plate, combine cheesecake crust mix, butter and sugar; mix until the crumbs are moistened. Press onto the bottom and up the sides of the plate. Refrigerate.

In a mixing bowl, combine cheesecake filling mix and milk; beat on medium speed for 3 minutes. In another mixing bowl, beat cream cheese and confectioners' sugar. Add to cheesecake mixture; beat well. Fold in whipped topping.

Spoon into chilled crust and purchased crust. Refrigerate for at least 1 hour. Top with pie filling.

Nutritional Information (1/8 of pie)
Calories: 364
Fat: 12.5g
Saturated Fat: 6g
Carbs: 55g
Protein: 4g

Rating
Kristen: 4.5
Dave: 4

Variety Sugar Cookies

From cookbook: 100 Years of Domino Sugar Classic Recipes

Ingredients:
2-1/2 c all purpose flour
1-1/2 c Domino Confectioners Sugar
2 tsp baking powder
1/2 tsp salt
1 c butter or margarine, softened (Imperial 1/3 less fat)
1 egg
1 tsp vanilla
Domino Granulated Sugar for sprinkling (red sugar sprinkles)

Directions:
In large bowl, stir together flour, confectioners sugar, baking powder and salt. Add butter, egg and vanilla. Mix thoroughly until well blended. Shape dough into ball; wrap in plastic and refrigerate 2 hours or until chilled.
Heat oven to 375F. Lightly grease cookie sheets. Divide dough into thirds. Roll 1/3 at a time on a lightly floured surface to 3/16" thickness. Cut into desired shapes. Place on prepared cookie sheet; sprinkle with sugar. Bake 8 minutes or until edges are light golden brown. Makes about 5 dozen (2-1/2") cookies.

Nutritional Information: (from Domino)
Calories: 61
Fat: 3g
Carbs: 7g
Protein: 1g

Rating:
Kristen: 5 (And I did eat them all day, which is why there is no picture.)
Dave: 4.5