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Desserts
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1 package (18-1/4 ounces) yellow cake mix reduced sugar
1 can (11 ounces) mandarin oranges, un-drained
4 egg whites (I used 1 egg two eggbeaters)
1/2 cup unsweetened applesauce
TOPPING:
1 can (20 ounces) crushed pineapple, un-drained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) non-fat cream cheese softened
1 carton (8 ounces) reduced-fat whipped topping
In a large mixing bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple, cream cheese and pudding mix well. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour
before serving.
Yield: 15 servings.
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2 eggs
2 cups whole milk
2 teaspoons vanilla extract
4 tablespoons sugar
dash of salt
freshly grated nutmeg
In a medium sized saucepan, combine the eggs, milk, vanilla, sguar and salt. Cook whisking or stirring often over very low heat, until slightly thickened (be sure to stop before the eggnog turns to pudding). Top with grated nutmeg. Serve warm or chilled.
Yield 2 servings
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1/2 c Butter
2 c Sugar
1/2 c Water
4 tb Cocoa
1/2 c Peanut butter
2 c quick Oats
1 c Coconut
Mix butter, sugar, water and cocoa together, bring to a boil for 2 min. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.
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1 cup butter
1 cup sugar
1 cup brown sugar
4 eggs
1 tsp vanilla
2 cups coconut
2 cups flour
2 1/2 cups oatmeal
1/2 tsp salt
1 tsp baking soda
12 oz chocolate chips
1 1/2 cups chopped nuts
3 1/2 oz grated chocolate bar
Mix first 5 items in a large mixing bowl. Mix dry ingredients together. Add this to the large mixing bowl slowly until completely mixed. Place golfball size balls of cookie dough on ungreased cookie sheet about 2 inches apart. Bake at 375 for 9 minutes. Yeild 3-4 dozen.
Enjoy!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Ready in 2 Hours25 Minutes
Makes 49 pieces
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 Tbs butter or margarine
1/4 tsp salt
2 cups miniature marshmllows
1 1/2 cups semi-sweet chocolate morsels
1/2 cup chopped pecans
1 tsp vanilla extract
Directions:
1. Line 8-inch square baking pan with foil.
2. Combine sugar, evap milk, butter and salt in medium, heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
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Mix in bowl:
1 - 29oz. can Pumpkin
4 - Eggs
1 - teaspoon salt
1 - 12 oz can EVAPORATED milk
3 - teaspoons Pumpkin Pie Spice
1 1/2 - cups of sugar
Mix above and pour in a lightly greased 9"x13" pan.
Then take 1 BOX OF YELLOW CAKE MIX, and sprinkle over top.
Then take 1 cup MELTED MARGERINE and pour evenly over top of cake mix.
Then take 1 cup chopped PECANS and sprinkle on top of everything.
Bake at 350 degrees for 1 hour and 20 minutes.
Oh my is this exellent!!!!
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