Banana Pudding Squares

Recipe Courtesy of Kraft

A favorite homey pudding dessert gets updated with a fresh banana cream flavor twist!

Ingredients

• 3 Cups fat free milk cold
• 1 Package PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat softened
• 1 Cup margarine (1/2 stick) melted
• 1 Cup powdered sugar
• 1 tub COOL WHIP FREE Whipped Topping (8 oz) thawed
• 35 Reduced Fat NILLA Wafers finely crushed
• 3 bananas
• 2 Package JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling (4-serving size each)
• 1 square BAKER’S Semi-Sweet Baking Chocolate grated

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Directions

1. COMBINE wafer crumbs and margarine; press firmly onto bottom of 13×9-inch dish. Refrigerate while preparing filling.
2. MIX Neufchatel cheese and sugar until well blended. Stir in 1-1/2 cups of the whipped topping; spread carefully onto crust. Set aside. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.
3. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle with chocolate. Refrigerate at least 3 hours before serving. Store any leftover dessert in refrigerator.
4. How to Evenly Spread Whipped Topping over Dessert: Stir remaining whipped topping gently in tub to soften. Place small dollops of topping evenly over top of dessert, then use a small metal spatula to spread whipped topping in an even layer.
5. How to Easily Remove Dessert from Dish: Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe as directed. When ready to serve, remove dessert from dish using foil handles. Cut into pieces to serve.
6. Makeover – How We Did It: We’ve made over this favorite dessert to save you 80 calories and 13 g of fat per serving compared to the traditional recipe. We used Reduced Fat NILLA Wafers and margarine instead of flour, butter and peanuts for the crust. In addition, we cut the amount of sugar and chocolate in half and used better-for-you products in the creamy layers. These simple changes result in a great-tasting dessert that can save you both fat and calories!
7. Substitute: Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.
8. Nutrition Bonus: This great-tasting dessert is made with better-for-you products and can fit into your overall healthful eating plan!

Yield: Makes 24 servings.

 

Prep Time: 30 min    Cook Time: 3 hr

Note: Nutrition Information Per Serving (24 servings): 120 calories, 5g total fat, 2.5g saturated fat, 5mg cholesterol, 200mg sodium, 16g carbohydrate, 0g dietary fiber, 9g sugars, 2g protein, 6%DV vitamin A, 2%DV vitamin C, 4%DV calcium, 0%DV iron. Nutrition Information Per Serving (16 servings): 170 calories, 7g total fat, 3.5g saturated fat, 10mg cholesterol, 290mg sodium, 24g carbohydrate, less than 1g dietary fiber, 14g sugars, 4g protein, 8%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 2%DV iron.

Nutritional Info

• 120 Calories
• 5g Total fat
• 2g Saturated fat
• 5mg Cholesterol
• 210mg Sodium
• 18g Carbohydrate
• 1g Dietary fiber

• 10g Sugars
• 2g Protein
• 6%DV Vitamin A
• 2%DV Vitamin C
• 4%DV Calcium
• 2%DV Iron

Recession Brownies

I get a lot of pleasure out of baking; I know it’s therapeutic and allows me to reconnect to my nurturing spirit. I know I have a passion for baking and for chocolate and when I combine the two; things are alright in the world again. I’ve decided to add a post today in connection with the economy and the negative effects that it’s having in my life.

I went for, what I thought was my first day of training,” with a bank here in Atlanta through a staffing agency (we won’t divulge their name at this point), I arrived at least 20 minutes early and when I went to get checked in I was advised that the training had been cancelled.

I was in complete shock of this news and at first didn’t quite know how to process it emotionally. Normally, I’m able to shake off negativity after spiritual guidance and speaking with a friend, for some reason this time it just wasn’t quite helping with me processing the events of the negativity I’d experienced at the mercy of the staffing agency.

So, since the first two strategies didn’t help I decided on a third and that is to combine my chocolate passion with my baking passion and mix up some brownies.

I had a box of brownie mix in the cupboard (kept at all times, just for this type of emergency). Having them in the pantry just in case the need comes to sooth the savage beast…lol!!!

I’ve prepared my brownies and just the smell is lifting my spirit.

However, here’s another reason to have brownies on hand:
Why Your Heart Loves Hershey’s

Something about eating chocolate . . . it has such an instant feel-good effect. And it turns out there’s a reason to feel good.

Research suggests that special antioxidants in cocoa may play a role in keeping blood pressure low.

Sweet Truths About Chocolate
Cocoa flavonoids help to widen and relax blood vessels and may activate an enzyme that helps lower blood pressure, too. But remember to be calorie wise: A little bit of chocolate goes a long way. And dark chocolate is best. Just in case you need a few more reasons to eat chocolate, here’s more good stuff:
Chocolate can smooth your skin. Find out how a daily dose of cocoa can make skin better hydrated and less sun sensitive.
Chocolate makes you happy. It’s not just your imagination. Find out what makes chocolate a good-mood food.

Mmmmm…the brownies are calling my name…I’ll see ya!

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Seven-Layer Cookie Bars

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Cuisine: Dessert Snack

A Baker’s Dozen of Christmas Cookies — Day 1

My daughter needs to earn her cooking badge for Girl Scouts this year, I’m very excited she’s got a head start on her cooking skills but I wanted her to bake something that would require very minimum supervision. I found this recipe at AJC.com, according to the article “these are the easiest bars you’ll ever make.” Let the baking begin. For a change, substitute peanut butter chips and peanuts for the butterscotch chips and pecans.
– Meridith Ford Goldman

Hands on time: 15 minutes  Total time: 2 hours and 20 minutes  Serves: Makes 40 bars

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter
2 cups graham cracker crumbs
1 (12-ounce) package semisweet chocolate chips
1 (12-ounce) package milk chocolate chips
1 (12-ounce) package butterscotch chips
1 1/2 cups flaked coconut
1 cup chopped pecans
2 (14-ounce) cans sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of 9-by-13-inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.

Nutrition:

Per bar: 219 calories (percent of calories from fat, 22 percent), 14 grams fat (9 grams saturated fat), 2 grams protein, 22 grams carbohydrates, 1 gram fiber, 11 milligrams cholesterol, 70 milligrams sodium

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Deep Dish Apple Pie

Both of my grandmothers were excellent cooks. As a child, I lived in my grandmother Eva’s kitchen, she loved to entertain and I spent many weekends, observing recipes, shinning silver, cleaning chandelier tear drops and preparing for celebrations, my mother’s mom, grandmother Marie baked the most delicious pies I’ve ever tasted which is probably where I got my love for baking pies.

 

Around 2002 I started a tradition of baking apple pies for the holidays and today, I spent the day with my daughter baking apple pies, during the holiday season I normally cook 20 or so for my family however this year I’m adding a few special people to the list.

One in particular is a military man who works in my apartment complex as a leasing agent to show our appreciation for the sacrifice him and others are making for the country.

To all the other military personnel, please accept our love and prayers and much gratitude from our hearts. Here is the recipe I used:

Deep Dish Apple Pie

8-10 tart apples ( I use Granny Smith’s)           
1 fresh lemon (seeded 1 tablespoon)                 
 2 teaspoon ground cinnamon
¼ teaspoon salt
1 cup sugar (or to your taste preference)
2 tablespoons butter or margarine (I use I can’t believe it’s not butter)
½ cup all-purpose flour
1 box 2-9 “ Pillsbury Pie Crust                                 

If you’re using the Pillsbury Pie Crust, thaw them in the refrigerator until ready to use. Your deep dish pie pan should be about 9 in. wide and 2 in. deep.

Prepare the dry ingredients: add the sugar, flour, cinnamon and salt, mix thoroughly.

Peel and core your apples and thinly slice lengthwise. After slicing each apple, drop the slices into a bowl with lemon juice, and turn them in it to stop them from going brown, and then add apples slowly to dry mixture and toss (I like to turn it with my hands) until evenly coated.

Preheat your oven to 425 degrees F (220 degrees C, gas).

Turn the apples into your lined deep dish and dot with butter; place the remaining pie crust dough over the top. Seal and flute the edges. Cut three small vents in it near the center to allow the steam to escape. Cover the edges with foil to prevent from cooking to fast or burning.

Bake in the oven for about 50 minutes, or until the crust is evenly browned and the juice beings to bubble through the vents. If the pie appears to be browning too quickly, reduce the temperature to 375 degrees F (180 degrees C, gas)

 Pie crust recipe coming soon.

 

                                   

 

 

 

 

 

 

 

 

 

 

 

Allyson’s Irresistible Mocha Cheesecake

Allyson’s Irresistible Mocha Cheesecake

 

Ingredients:

2 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 packets Gano Mocha™ coffee mix
2 eggs
1 graham cracker crust

Directions:

1. Mix cream cheese, sugar, vanilla and mocha at medium speed until well blended. Add eggs, mix until blended.
2. Pour into crust.
3. Bake at 350° F for 40 minutes or until center is almost set. Cook and refrigerate 3 hours. (Place pan filled with 1 inch of water on bottom shelf while cooking to keep cheesecake moist.)