Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table

Molten Lava Chocolate Cake-Melissa Style

I normally make this as a Pampered Chef recipe, but I decided to try to revamp it.  I was really afraid it wouldn't work, but sure enough, it came out devine!

Here's the recipe...

INGREDIENTS:

1-Box Chocolate Cake (I like Devil's Food)

1-15 oz Can Pumpkin (I buy the big can and split it in half, freezing the other half)

1-Jar of frosting (I used Caramel this time)

DIRECTIONS:

Dump the cake mix into the Deep Covered Baker  add the pumpkin and mix with Mix n' Scraper.  The mix will be thick, don't worry, it's how you want it.  Just make sure you mix the dry cake mix well into the pumpkin.  Plop the frosting on top of the cake.  DO NOT MIX!

Put the lid onto the DCB and place in microwave.  Microwave for 15 minutes.

That's all there is to it!  Hope you enjoy!

Pumpkin Bread with Cream Cheese Filling

I found this recipe on Kraftrecipes.com and I decided to do my own revamp on it to make a bit "healthier". I don't know if I could label it as my own, but I'm going to, because I did revamp it.
So here's what I did...
INGREDIENTS:

1 cup canned pumpkin

1 cup plus 2 Tbsp. Splenda Sugar, divided

1/2 cup packed Splenda brown sugar

4 egg whites, divided(I used egg whites out of the carton)

1/2 cup fat-free milk

1/4 cup applesauce

2 cups whole wheat flour

2-1/2 tsp. Baking Powder

2 tsp. The Pampered Chef Cinnamon Plus Spice Blend

1/4 tsp. salt

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

2 Tbs The Pampered Chef Sweet Cinnamon Sprinkle

DIRECTIONS

HEAT oven to 350ºF.

MIX pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and apple sauce in large bowl. Add flour, baking powder, spice and salt; mix just until moistened. Beat Neufchatel cheese, remaining sugar, remaining egg white and sweet cinnamon sprinkle with whisk until well blended.

SPOON half of pumpkin batter into Stoneware loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Cranberry Buttermilk Scones

I have been looking for a good scone recipe for a LONG time! I used to eat a scone every morning when I worked at the school, until the place closed. My Aunt Vonnie and I happened to be talking about scones one day and she mentioned that she had a really good recipe. Well, I finally got it from her! I revamped it a little so that I can actually have one and not use all my points (Yes, WW points).

INGREDIENTS:

• 1 1/2 c. Whole Wheat Flour
• 1 1/2 c. White Flour
  
• 20 Splenda Packets
• 1/8 c. Sugar
• 2 1/2 tsp Baking Powder
• 3/4 tsp Salt
• 1/2 tsp Baking Soda
• 3/4 c. Cold Butter/Margarine
• 1 c. Buttermilk (I used 1TBS of Vinegar and the remaining of FF Milk)
• 1 c. Dried Cranberries
• 1 tsp Grated Orange Peel (I used more, just cause I like it)
• 1 TBS Milk
• Sweet Cinnamon Sprinkle
  

In a bowl, combine the flour, splenda & sugar, baking powder, salt and baking soda; cut in butter. Stir in buttermilk just until combined. Fold in the cranberries and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-in circle. Cut each circle into 8 wedges. Place on stone. Brush with milk & sprinkle with cinnamon sprinkle. Bake at 400* for 20 min.

I calculated one of these to be 3 points. I'm sure if I used a lower fat margarine, it would be even less.

Strawberry Pretzel Salad

Ok, in all honesty...I want to be part of Hungry Girl! I seriously LOVE what Lisa does with the foods, I love revamping & trying to make things "healthy" or just not so bad for you. I love the experimenting with things & just the whole flipping the switch.
With that being said, I have a recipe I want to share. There are quite a few recipes out there for Strawberry Pretzel Salad, but not one is "health-i-fied" (I know it's not a word, but whatev.).
I am meeting up with my Roof family tomorrow & my Grandpa is a diabetic. Not to mention, I am trying once again to keep my life style change on the "good side". So I've taken this salad, originally made by Paula Deen (probably not "The Original", but she has featured it) and I've revamped it to a healthier version.

Strawberry Pretzel Salad
Snyders Butter Snaps Pretzels
3/4 Cup Melted Butter
25 Packets of Splenda
1 (8 oz) pkg of Neutfella Cream Cheese
1 TBS of Vanilla
1 (8 oz) container of FF/SF Whip Topping
2 (3 oz) pkg of Sugar Free Strawberry Gelatin
2 cups Boiling Water
2 (10 oz) pkg of Strawberries (frozen)
1 (8oz) can Crushed Pineapple
Extra FF/SF Whip Topping

Preheat oven to 400 degrees F.

For the crust, lay the pretzels in a single layer of a 9x13" pan, add butter & 5 packets of splenda (mixed together). Bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and the other 20 packets of splenda & vanilla. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water (personally, I take the juice from the pineapple, then add water to make the 2 cups), and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

*Using the Butter Snap Pretzels helps you cut down on the amount of pretzels you are using. Replacing the Splenda for the sugar, cuts your sugar. FF/SF whip topping cuts fat & sugar. SF gelatin cuts more sugar. Because I'm not a scientific person & don't have time to figure out the calories, fat, etc. I can't give you the nutritional facts, but I can tell you, off hand, I'm cutting ALOT out & still enjoying an AWESOME desert!*

ENJOY

Snickers Salad

I have been DYING to make this salad. I had it first at MOTS & LOVED it. But, it's one of those salads you have to take to a potluck gathering or your introuble!

Snickers Salad
12 oz. tub Cool Whip, thawed
1 c. milk
1 large package french vanilla pudding mix, instant
6 Snicker Bars
3 apples, Granny Smith
Pretzels

Chop the snickers into small chunks.


In a mixing bowl, beat the milk and pudding mix for a few minutes, until mixed. Fold in the cool whip. Core & chop up the apples into bite-sized pieces ( toss with a dash of lemon juice to keep from turning brown). Add the candy bars and apples to the cool whip mixture & fold them in:


Refrigerate for a couple of hours, or overnight before serving. Add chopped pretzels to the top.

Apple Walnut Salad

I must confess, Stater Bros has this "Apple Walnut Salad" that I am in love with! I think I could eat it everyday, but it's pretty pricey ($5.99 per pound).
So, I've decided to make my own rendition of this salad =) Not to mention a good recipe for our upcoming Luau for Little!

Gala Apples
Celery
Craisins
Coconut
Walnuts
Sour Cream

Honestly, I'm not including measurements, because I just tossed it all together.
Cut your apples up to bite size peices. Celery, cut the stalk down the middle length wise then chop up. Toss the remaing ingredients into a bowl with the apples & celery. Add sour cream, just to moisten the salad...ENJOY!

Cream Cheese Danish

INGREDIENTS:

1. 2 (8-ounce) cans crescent rolls
2. 1 1/2 (8-ounce) packages cream cheese, softened
3. 1 cup sugar, divided
4. 1 teaspoon vanilla
5. 1 egg, separated

DIRECTIONS:

Press 1 can of unrolled crescent rools in a 9×13 pan. Beat cream cheese until fluffy; add 3/4 cup sugar, vanilla, and egg yolk; beat until creamy. Spread over crescent rools. Press out second can of crescent rolls and place over cream cheese mixture. Brush with frothed egg white (you don’t need all of it), and sprinkle with remaining 1/4 cup sugar. Bak in 375′ oven for 18-20 minutes. Serves 8

HINT: I actually rolled the rolls into the shape of a rectangle and then patted that down into the pan. I also sprinkled the top with a bit of cinnamon, well, ’cause I like it!

ENJOY!!!!

P.S. The pictures aren’t very good today. The lighting was horrible and my time was extremely limited so I was rushing things. I promise to be better next time!

Ingredients~

Patted in the pan~

Mixing the cream cheese with vanilla, egg, & sugar~

Spread over crescent rolls~

Sugar sprinkled on top with a touch of cinnamon~I like to use this

Done after 20 minutes~

On my plate right before hitting my tummy:)

Spongebob Cupcakes

Dominic requested Spongebob Cupcakes for his birthday.
These were LOTS of fun! I was hoping to do more with the frosting and get more creative, but I was in SO much pain by the time I started decorating, I said, "FORGET IT!" they would be gobbled up in a flash.

No special ingredients or directions for this. I just used Funfetti cake mix and the same frosting. I added neon brite blue food coloring to the frosting to make it look like "the sea". Made the cupcakes in Spongebob cupcake papers, then topped them with the Spongebob candies and found Crabby Patties in the candy isle (Dom ate some before I could get them on the cake).
Here's pics...


The Happy Boy