Skinny Funfetti Cake Cookies

It's a rainy Friday afternoon and there's a box of Funfetti cake mix staring at me from the pantry.  So, what's a girl to do?  Make skinny cake cookies!

Recipe from:  Eat Yourself Skinny!

Ingredients:

1 (18.9 oz) box Funfetti cake mix

1/2 cup fat-free vanilla yogurt (I used Yoplait)

2 eggs

Directions:

1.  Preheat oven to 375 degrees F.

2.  In a medium bowl, combine funfetti cake mix, yogurt and 2 eggs and mix until all clumps are gone.

3.  Drop by tablespoonfuls onto a cookie sheet greased or covered in tinfoil and bake for about 10 to 12 minutes, until cookies are slightly browned on the bottoms.

4.  Enjoy!

**These were pretty darn tasty and they're not as fattening as regular cookies or even cake.  Let me know if you try this.

Pecan Pie

Ingredients: 
3/4 cup of dark Karo syrup
3 eggs
3/4 cup of sugar
2 cups of pecans
pinch of salt

Directions:
1.  Cook pie crust according to package.
2.  Preheat oven to 300 degrees.
3.  Beat all ingredients (minus the pie crust) well and bake 40 minutes.

Ghostly (or Pumpkin) Peeps Fun

{recipe via}

 Ingredients:

Graham Cracker Crust

1 stick of unsalted butter, melted

1 1/2 graham crackers, crushed

2 tbsp sugar

pinch of salt

brownie mix (and ingredients to make them)

mini chocolate chips 

PEEPS^® Ghosts or Pumpkins

Directions: 
1.  Combine butter, graham crackers, sugar and salt.  Press the crumb mixture evenly over the bottom of a well-buttered 8 x 8 pan~ the scarily perfect size for 3 rows of 4 marshmallow ghosts.

2.  Bake crust 10 minutes at 350 degrees.

3.  Pour your brownie batter on top of the graham cracker crust and bake according to recipe/mix directions.

4.  Add a layer of chocolate chips during the last 5 minutes of baking.

 5.  Place your PEEPS^® Ghosts on top your chocolate chip/brownie layer and broil very briefly.

6.  You can also add chocolate chips for the eyes and noses.  

 

Blueberry Banana Pie

Recipe from:  Keeping up with the Joneses

Ingredients: 
1 (8 oz) package cream cheese, softened
⅓ cup sugar 1 baked and cooled
9-inch pastry shell (bake ahead of time)
2 bananas, sliced
1 cup blueberry pie filling
1 cup whipped topping, such as Cool Whip
¼ cup fresh blueberries (OPTIONAL)

Directions: 
1.  Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. 2.  2.  Spread evenly in bottom of crust.
3.   Arrange banana slices on cream cheese layer.
4.  Spread pie filling over bananas.
5.  Top with whipped topping.
6.   Add fresh blueberries on top and chill until ready to serve. Store in refrigerator.

**The name and the thought of this delicious dessert does not do it justice.  It was absolutely delicious!  

"Slutty" Brownies

Recipe from:  According to Jax

I'm not really sure why they're named "slutty" brownies, but they are sinfully delicious!  These are a MUST make! 

Ingredients:

Brownie Mix, prepared with water, vegetable oil, and egg as directed on box

Chocolate Cookie Mix, prepared with butter as directed on package

1 package Oreos

Directions:

1. Preheat the oven to 350 degrees.

2. Prepare cookie mix as directed on package

3. Prepare brownie mix as directed on package

4. Spray cupcake pan with non-stick spray, or line with cupcake liners

5.Assembly:

6. Layer the cookie dough on the bottom of each cupcake tin, pressing down to form the bottom of the slutty brownies.

7. Top the cookie dough mixture with one Oreo cookie. Press down firmly.

8. Pour the brownie batter on top of the Oreo layer and make sure it's evenly layers on top.

Fill to about 3/4 full.

9. Bake for 30-35 minutes.

10. After it's cooled, serve with ice cream and enjoy!

 

Easy Strawberry Crumb Pie

It's as easy and as delicious as it sounds.  This pie was a HIT at our house!  Yum!

 Recipe from:  Keeping Up with the Joneses

Ingredients:

1 refrigerated pie crust (I used a regular graham cracker crust...see the crumbles??)

1/3 cup sugar

1/2 cup all-purpose flour

3/4 cup oatmeal

4 Tbsp unsalted butter, melted and slightly cooled

6 cups (2 pounds) strawberries, hulled and quartered

1/2 cup granulated sugar

2 tsp fresh lemon juice

2 1/2 Tbsp cornstarch

1/4 tsp grated orange zest (or 1/8 tsp valencia orange peel, from the spice section) OMITTED

Directions:

1.  Bake pie crust according to package directions. Allow to cool.

2.  Prepare the crumb topping: Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

3.  Preheat oven to 350. In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 45 minutes - 1 hour, or until filling is bubbly and crust and crumb topping are golden brown.

Cheesecake Stuffed Strawberries

recipe from: Hello Miss Chelsea

Ingredients:

3 containers of strawberries

1 8oz. block of cream cheese, softened

3-4 tablespoons powdered sugar

1 teaspoon vanilla extract

1 graham cracker, crushed

Directions: 

1. Cut the tops off the strawberries, then using a small paring knife cut a cone shape out of the middle of the strawberries (I used the white part as a guide). Do this with all of the strawberries and set aside.

2. Crush up your graham cracker crumbs into a small bowl and set aside.

3.  In a mixing bowl combine the cream cheese, vanilla and powdered sugar (to taste), mix until creamy.

4. Scoop cheesecake mixture into a ziploc baggie, and snip the corner off. Pipe the filling into the strawberries, then dip them in the crushed up graham crackers.

5. Refrigerate until you're ready to enjoy them!

**These were super easy and very delicious!  

Self-Frosting Nutella Cupcakes

Recipe from: Cowboy Boots & Baby Booties

Ingredients:
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Directions:
1. Preheat the oven to 325F.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. 3. Add the eggs and vanilla and beat until smooth.
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!
5. Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object.
6. Bake for 25-30 minutes, or until springy to the touch.

**So delicious, especially if you LOVE Nutella like me!

Pecan Squares

Recipe from: Martha Stewart

Ingredients:

18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

Directions:

1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
3. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up.
4. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.


*I forgot to take a picture of mine, but these were delicious. I think the honey adds a lot of flavors to the treat. Enjoy!

Blondies

Recipe from: Simply Made with Love

Ingredients:
8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips (optional)
1 cup chopped walnuts (optional)

Directions:
1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts.
3. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
4. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
5. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Store blondies in an airtight container at room temperature, up to 2 days.

Caramel Apples

Recipe from: Cooking Light

Yield: 16 apples (serving size: 1 apple)

Ingredients:

16 wooden sticks
16 small apples, chilled
2 cups granulated sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 cups half-and-half
2 teaspoons vanilla extract
1/4 teaspoon salt

Preparation:

1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Dirt Cake

Ingredients:

1 1/4 pounds of Oreo cookies (1 package)
1/2 cup melted butter
12-oz. container of Cool Whip (I used Fat Free)
8-oz. package of cream cheese, softened
1 cup powdered sugar
2 packages vanilla instant pudding mix
4 cups milk
1 teaspoon vanilla
Gummy worms (optional)

Directions:

1. Crush cookies in blender.
2. Using clean flower pot or bowl, put a layer of "dirt" (cookies) in the bottom. 3. Combine butter, whipped topping, cream cheese and powdered sugar and layer over "dirt".
4. Combine pudding, milk and vanilla; blend until thickened. Add a layer over first mixture.
5. Continue to alternate layers, reserving "dirt" for top layer.
6. You can decorate with Gunny worms.
7. Refrigerate.

Dump Cake

Ingredients:
1 can (21 Oz.) Strawberry Pie Filling (or Cherry - your preference)
1 can (15 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix (I used Yellow)
1 stick Margarine - or several spritzes of I Can't Believe It's Not Butter
Whipped Cream - Optional

Directions:
1. Preheat oven to 350 degrees
2. Dump pie filling and crushed pineapple into baking dish. Stir together.
3. Sprinkle cake mix over the top of the fruit.
4. Slice margarine and butter and distribute over the surface of the cake mix. (Or spray lots and lots of I Can't Believe It's Not Butter)
5. Bake for 45 minutes to 1 hour.
Recipe adapted from: The Pioneer Woman

When I asked Fred if it was good, he said, "It's too good!" Pat on the back for moi!

Chocolate Autumn Cupcakes

Recipe from: Keeping Up with the Joneses

Ingredients:
Devil's Food Cake Mix
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
milk chocolate frosting

Directions:
1. Make cupcakes according to ingredients on the box.
2. While cupcakes are baking, melt chocolate and butterscotch morsels.
3. Line a cookie sheet with wax paper and draw an 8 inch square (just so you know how much area you need to cover).
4. Alternate spoonfuls of each over the square.
5. Then use the back of the spoon to swirl it together.
6. Refrigerate for about 30 minutes or until it's like firm bark. Set it out for about 10 minutes so it will soften some.
7. Use small cookie cutters to carefully press out cute little shapes!
8. Ice cupcakes.
9. Place the cut out chocolate/butterscotch pieces on top of the cupcake.

Triple Chocolate Fruit Pizza

Recipe from Kendall at Keeping Up with the Joneses

Ingredients:
1 (18 oz) package of refrigerated chocolate chip cookie dough
2 (1 oz) squares of white chocolate (for baking) (Omitted)
2 tablespoons milk
1 (8 oz) package of cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
12-16 strawberries, hulled, cut in half
1 can (11 oz) mandarin oranges, well drained
1/4 cup semi-sweet chocolate morsels (Omitted)
1 teaspoon vegetable oil

Directions:
1. Preheat oven to 350 degrees. Shape cookie dough into a ball and place in center of baking stone. Roll dough to a 12 inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; coll 10 minutes. Carefully loosen cookie from baking stone using serrated bread knife; cool completely on baking stone.

2. Place white chocolate and milk in small micro-safe bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 minutes seconds if necessary. Cool slightly. In classic batter bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.

3. Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate morsels and vegetable oil in small micro-safe bowl; microwave uncovered, on high 30 seconds or until chocolate is melted and smooth. Drizle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Total Time: 2 hours and 15 minutes (including cool time and refrig. time)
Serves: 16 slices

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Recipe from my friend, Leslie

Ingredients:
1 lb strawberries
8 oz raspberries
2 Golden Delicious apples
2 kiwis
2 tablespoons sugar
1 tablespoons brown sugar
3 tablespoons fruit preserves

For the Chips:
cinnamon
white sugar
tortillas
butter cooking spray

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

*Leslie brought this over to my house for a cookout and it was absolutely delicious. I loved it! It's great for a summer treat!

Peanut Butter Chocolate Triffle

Recipe from: Simply Made...with Love

Serves: 10-12
Ingredients:
1 box of chocolate cake mix
1 pkg. (12 oz) Reese's peanut butter chips
1 bag (12 oz) Reese's Peanut Butter cups
4 cups of cold milk
2 pkgs. of instant vanilla pudding mix
2 tbsp. creamy peanut butter
1 container (8 oz) Cool Whip

Directions:
1. Prepare chocolate cake mix according to box directions. Add peanut butter chips to the cake batter. Bake according to directions on box. Cool and cut into 1 inch cubes.
2. Prepare pudding mix as directed on box in a large bowl. Let stand for 5 minutes, then mix in 2 tbsp. peanut butter. Mix until peanut butter is blended into pudding. Then, take 1/2 of the cool whip (4 oz) and fold into pudding mixture. Set in fridge to cool.
3. Cut peanut butter cups into quarters. Set aside.
4. In a trifle bowl place 1/2 of the chocolate cake pieces into the bottom of the trifle bowl. Sprinkle 1/3 of the Reese's Peanut Butter Cups on top of the cake layer. Then, pour 1/2 of the pudding mixture on top of the cake/candy. Layer the remaining cake pieces onto the pudding mixture, followed by 1/3 of the Reese's Peanut Butter Cups. Pour the remaining pudding mixture onto the top of the 2nd cake layer. Spread the second 1/2 of the Cool Whip on top of the pudding mixture. Top with remaining pieces of the Reese's Peanut Butter Cups. Serve and ENJOY!

Hungry Girl's Strawberry Shortcake Bites

Ingredients:
1 Jello- O Sugar Free Vanilla Pudding Cup
1/3 cup Cool Whip Free, thawed
2 tablespoons sugar-free strawberry preserves
4 Reduced Fat Nilla Wafers

Directions:
1. In a small bowl, combine pudding, Cool Whip, and preserves. Mix well and set aside.
2. Place four baking cups on a plate or in four cups of a muffin pan. Put one wafer in each baking cup.
3. Spoon 1/4 of the mixture on top of each wafer.
4. Freeze until solid, about 1 hour. Store in freezer until ready to serve.

Per Serving (2 shortcake bites):
88 calories
1g fat
128mg sodium
21g carbs
0g fiber
4g sugar

2 WW points!

*These had a great flavor, but I wasn't a huge fan.

Swiss Miss

Since we're all trying to eat better this new year, how about trying this? They are only 25 calories. You can also try it with 2-3 tablespoons of Fat Free Reddi-Whip making it 30-35 calories.

That calorie intake sounds way better than 230 calories from a Non-Fat Starbuck's Hot Chocolate. Try it today!

Thank you to Hungry Girl and Kassey at Not Your Typical, Average, Ordinary College Girl for these tips and information.

Puppy Chow

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

3. Microwave uncovered on High 1 minute; stir.

4. Microwave about 30 seconds longer or until mixture can be stirred smooth.

5. Stir in vanilla.

6. Pour mixture over cereal, stirring until evenly coated.

7. Pour into 2-gallon resealable food-storage plastic bag.
8. Add powdered sugar.

9. Seal bag; shake until well coated.

10. Spread on waxed paper to cool.

11. Store in airtight container in refrigerator.