Choco-peanut butter balls"

  • Mix 1 c. peanut butter, 1 c. powdered sugar, 1 c. rice krispies, 1 Tbl. melted butter together.
    Shape into 1" balls. Place on a cookie sheet and chill 2 to 3 hours.
  • Melt 6 oz. chocolate chips with 1 Tbl. butter.

    Tomato soup cake

  • Dissolve 1 tsp.baking soda in 1 can tomato soup, set aside.
    Cream together: 1 cup sugar & 2 Tbl. shortening.
  • Combine: 1 1/2 c. flour, 1 tsp.cinnamon.
    Add to creamed mixture. Mix. Blend the soup and the soda mixture.
    Add 1/2 c. chocolate chips, 1/2 c. nuts.
    Bake 350•, 30/35 min. Frost with cream cheese icing

    "Bakers icing"

    In medium saucepan put: 1 c. milk, 1 tsp. vanilla, 2 Tbl. flour, dash salt. Stir well.
    Cook over medium heat till thickened.Cool in frig.
  • Cream together 1 c. crisco (use 1/2 butter if wanted w/1 c. gran. sugar. Beat w/mixer till creamy.
    Add cooled mixture.Beat till creamy.

    No-bake cookies

  • In a saucepan put 1/4 c. cocoa, 2 c. sugar, 1/2 c. milk, 1/2 c. margarine. Boil 1-or-2 min.Add 1/2 c. peanut butter, 1 tsp. vanilla. Add 3 c. quick oats Mix well.Drop on waxed paper.Cool.Tastes like candy.

Layered banana-pineapple dessert


Layer graham crackers in bottom of 9x13 pan or dish.
Arrange banana slices over crackers.

Beat 1(8oz) pkg. cream cheese till smooth.Gradually beat in 3& 1/2 cups cold milk.
Add 2 small(4serving) pkg's vanilla instant pudding mix.Beat till well

blended.Spread evenly over bananas.Spoon pineapple

(1 can 20 oz. drained) over pudding. Spread cool-whip on top. Refrigerate at least 3 hours.

Mandarin Orange cake

Mix:1 box yellow cake mix w/1 (11oz.)can mandarin oranges(juice & all), 3eggs, 1/2cup oil. Bake in 2 layer pans at 350=B0 25-30 min. Frosting follows below

Drain 1(20oz.can) pineapple,fold into 16oz. cool-whip. Fold in 1 large pkg.instant vanilla pudding and about 1 tbls.reserved juice till thick w/no taste of powder. Ice cake and refrigerate at least 4 hrs.
Keep refrigerated.

5-Minute coconut cream pie

Beat:3oz. room temp.cream cheese till soft.

Add 1 tbls.sugar.Mix well.Gradually add 1/2cup milk.

Beat well. Fold in 1 & 1/2 cup shredded coconut, 8oz. cool-whip,1/2teas.vanilla. Spoon into graham cracker crust. Freeze till firm,about 4 hrs. Thaw at room temp 15 minutes before eating.

Caramel frosting

In small pan melt,1/4 cup butter-or-margarine. Add 1/2 cup packed brown sugar. Stir over low heat 2 min.
Add: 2 tbls.milk. Bring to boil. Remove from heat. Cool

Slowly beat in 3/4 cup-plus-3 tbls.powdered sugar till smooth.

Reeses peanut butter bars

(no-bake)

Melt 1 cup margarine.Cool.Mix w/ 1 cup peanut butter,

2 cup graham cracker crumbs,2 1/2 cup powdered sugar

Spread into 9x13 sprayed pan.Melt 12oz.of chocolate

chips.Spread over this mixture.Cut into bars,enjoy!

A sweet treat

Combine:1/3 cup honey,(mild is best) w/1/2 cup peanut

butter.Gradually add 1/2 cup non-fat dry milk.Mix

well.Shape into a narrow roll,wrap in saran or waxed

paper.Chill till firm.Slice.This is a nutritous treat

"Good and good for you"!

Peanut butter fingers

Cream tog:1/2 c.oleo or butter.Add 1/2 c.brown sugar

w/1/2 c.granulated sugar.Cream well. Blend in 1 egg, 1/3 c. peanut butter,1/2 teas.b.soda,1/2 teas.salt and 1 teas.vanilla;stir in 1 c.flour,1 c.quick oats.

Spread into sprayed 13x9 pan,Bake,350=B0 20/25 min. When cool,spread w/ frosting.

Frosting

Boil in pan,1/2 c.brown sugar,1/4 c.water,1 square unsweetened chocolate for 3 min.Add 3 or 4 tabls.

oleo or butter and 1 teas.vanilla.Cool,add 1 and 1/2

c. powdered sugar.If too thick add a lil cream or

milk to thin to spreading consistency.

Chocolate cherry squares

Preheat oven to 350=B0.Spray and flour 9x13 pan.

Mix together by hand.1 box chocolate fudge cake mix,

1 can cherry pie filling,2 eggs slightly beaten,and

1 teas.almond extract or vanilla.Pour into pan,bake

for 25-30 min.Cool and frost......Frosting choice

Combine in saucepan:1 c.sugar,5 tabls.oleo or butter

;bring to a boil,stirring constantly;boil 1 min.

Remove from heat,stir in (1) 6 oz.pkg.chocolate bits

Cool before spreading on cake.

Brownie truffle

Prepare & bake brownis mix.Cool.Break up 1/2 of it

and put in bottom of bowl.Make choc.mousse either from

scratch or from pkg'd mix.Layer brownies,mousse,cracked

candy bars(?),cool whip.Make as many layers as you need

to.Chill,serve! I want some right now......

2min.Hawaiian-pie

Mix tog:1 large(20 oz.) can crushed pineapple,juice &

all,8 oz.sour cream,1 large pkg.vanilla instant pudding

pour into pie shell of your choice...Feel like having a

slice? Sure you do.......

Orange sponge cake(lo-fat)

Bring to boil 2 c.orange juice,2 tsp.peel.

Mix tog:2 Tbl.canola oil,1 c.sugar till creamy.Add 2

eggs + 2 whites one at a time.Beat well w/mixer 1 min.

Add 1 c.regular + 1 c.whole wheat flour,2 tsp.baking

soda.Mix "JUST TILL BLENDED".Add o.j.,mix very little.

Pour into 10" tube pan.Bake 350,40 min.Top w/glaze?

Note:When baking lo-fat,always mix JUST TILL BLENDED.

Things become "gummy" if you mix the wet + dry too much

Also you may use all reg.flour if desired.

Angel macaroons

  • 1 16 oz pkg one-step angel food cake mix
  • 1/2 c water
  • 1 1/2 tsps almond extract
  • 2 c flaked coconut
  • In a mixing bowl, beat cake mix, water and extract on low speed for 30 seconds.
    Scrape bowl; beat on medium for 1 minute.
    Fold in the coconut. Drop by rounded teaspoonfuls onto a parchment paper-lined baking sheet.
    Bake at 350 for 10-12 minutes or until set.
    2 1/2 dozen

Orange nut jumbles

Mixtog:2 c.flour,1 tsp.baking powder,1/4 tsp.salt,1 c.

regular sugar.Cream tog:1/2 c.unsalted butter-or-use

regular butter but leave out salt,1/2 c.sour cream,

1/2 TBL.orange extract,1 TBL.zest,3/4 c.chopped nuts.

Note:no need to use 2 bowls.Mix the last 5

ingred's,then add the dry,and mix as usual.Roll in

1-or-2 logs,refrigerate 1 hr.Cut-n-bake 375 12 min.

Note:cut over 1/4 in.thick.Dip 1 end in choc.if desired

Velvetta fudge

  • 1 pound Margarine
  • 1 pound Velveeta brand cheese
  • 4 pounds Powdered Sugar
  • 1 cup Cocoa -- powdered
  • 2 teaspoons Vanilla
  • 1 dash Salt
  • 1 cup Walnuts -- chopped (optional)
Melt cheese and margarine together in medium sized saucepan on medium-low heat.Remove from heat and add vanilla. Mix well. Mix powdered sugar and cocoa in a large mixing bowl until blended well. Add melted mixture to sugar/cocoa mixture and mix until completely blended. Work nuts into dough, and spread evenly in 2 (9"x13") pans. Cool and cut into 1 inch squares.

Silken Tofu Cheesecake

  • 1/4 c. graham crumbs
  • 3/4 c. egg substitute (= to 3 whole eggs)
  • 10 1/2 oz. silken firm tofu, drained, cubed
  • 8 Tbls. sugar
  • 2 tsp. Vanilla
  • 1 c. nonfat ricotta cheese
  • Fresh berries (optional)
Spray bottom of 8" springform pan. Spread crumbs on bottom of pan. Blend egg substitute, tofu, sugar, vanilla, ricotta in a processor till smooth. Pour into prepared pan, bake at 325 for 35 to 40 min.
Remove from oven, cool at room temp.
Refrigerate at least 1 hour. Top with fresh fruit (?).
Makes 8 servings: 151 cal., 5 gr. fat.

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