Apple Pie Bars

So These are delicious. I just make them in a pie dish and it looks just like apple pie. I love it because if you are scared of making homemade crust then, these are perfect because the crust part is really easy and you don't have to roll it out or shape it.

Courtesy of tastykitchen.com

Ingredients

• FOR THE FILLING:
• 4 whole Apples, Peeled And Chopped Coarsely
• ½ cups Brown Sugar
• ½ teaspoons Cinnamon
• 1 Tablespoon Lemon Juice
• 2-½ Tablespoons Cornstarch
• 1 Tablespoon Water
• FOR THE CRUST AND TOPPING:
• ¾ cups Butter, Softened
• ½ cups Brown Sugar
• 2 cups All-purpose Flour
• ½ teaspoons Salt
• ¼ cups Walnuts Or Pecans, Finely Chopped, optional
• ¼ teaspoons Cinnamon

Preparation Instructions

Preheat oven to 350°F. Spray a 9-inch square pan with nonstick cooking spray.

To prepare the apple filling, in a large pan combine the chopped apples, brown sugar, cinnamon and lemon juice. Cook over medium heat, stirring occasionally for 5-7 minutes until apples are tender. In a small bowl, stir together the cornstarch and water. Add the cornstarch mixture to the apples and continue cooking, stirring constantly until thickened, about 2 minutes. Remove from heat and set aside to cool.

To make the crust, beat butter on medium speed of an electic mixer for about a minute. Add the brown sugar and beat until fluffy, about an additional minute. Add the flour and salt and mix on low speed until well blended but still crumbly. Reserve 1 cup of the crumb mixture for the topping, and press the remaining mixture into the bottom of the prepared pan. Bake for 15 minutes, until slightly browned around the edges. Remove from the oven.

Spread the apple filling evenly over the crust.

Stir the chopped walnuts or pecans and cinnamon into the reserved crumb mixture. Sprinkle over the apple filling.

Bake for 20 minutes or until golden brown. Remove from the oven and allow to cool before cutting.

Orange Rolls

I love Orange Rolls , but it is incredibly hard to find a recipe that isn't loaded with butter. I made these when my sister came over and they couldn't stop eating them. I mean who wants a dessert that may be low fat but flavorless? Not me But if you can still have a delicious dessert that is also better for your heart then why not ? So I tweaked this recipe and experimented with it to make it healthier then originally posted and was very happy when I met success and my tastebuds couldn't taste a difference. The secret was using nonfat plain yogurt, which is different then fat free yogurt. Fat free is loaded with chemicals to make it somewhat resemble the flavor of yogurt. But nonfat yogurt is just plain yogurt that they take the fat out of without altering it. The ingredient list only has like three things on it. Verses a very lengthy list with comlicated names. I have found that it is wonderful for cooking. This may look like a complicated recipe but, it's not. It took ten minutes to mix up the dough in my mixure and a few more minutes to finish it off and walah done.

courtesy of cookinglight.com

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100-110 degrees, I use my meat thermometer to get the right temp.)
1/4 cup granulated sugar
1/2 cup nonfat plain yogurt (or sour cream if you aren't being healthy consciece)
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
3-3 1/2 cups all-purpose flour (can use half white, half wheat flour)
Cooking spray

Filling
2 Tablespoons butter melted
3 tablespoons grated orange rind
1/2 cup granulated sugar

Glaze:
1/4 cup + 2 Tablespoons powdered sugar
2 Tablespoons Butter
1 Tablespoon Orange Juice
1/4 cup low fat sour cream

Directions:
1.To prepare dough, dissolve yeast in warm water in a large bowl. let stand for 5 minutes. Then add 1/4 cup sugar, plain yogurt (or sour cream), 2 tablespoons of softened butter, salt, and egg. Beat on a medium speed until smooth.
2.Lightly spoon flour into measuring cup and level off. Add two cups of flour to yeast mixture. Mix until incorporated. Then add another 1-1 1/2 cups flour until you have a soft dough. Knead dough for a few minutes until smooth and elastic.
3.Place dough in a greased bowl and cover. Let rise in a warm place until double about an hour. Gently press two fingers into dough. If indentation remains, dough has risen enough.
Punch dough down and let rest for five minutes.
4. Divide dough in half. Working with one portion at a time, roll or pat out into a 12-inch circle. Brush the circle with 1 tablespoon of melted butter. Sprinkle 1/4 cup granulated sugar and half of orange rind on top of dough circle. Then using a pizza cutter cut into wedges like a pizza, about 8-12. Starting with the wide side, rolling toward the center, roll each wedge up tightly. Place in a coated 9 x 13 pan point side down.
Repeat with second portion of dough.

5.Cover 9 x 13 pan and let rise for 25 minutes.
6.Preheat oven to 350 degrees. Uncover pan and bake rolls for 25 minutes or until slightly

7.While the rolls are baking prepare the glaze. Combine sugar, butter, and orange juice in a small saucepan and bring to a boil over medium heat. Cook for 3 minutes or until the sugar dissolves. Remove from heat, and cool slightly then mix in the sour cream. Drizzle glaze over the warm rolls.

Honey-Glazed Cinnamon Donuts

These were delicious. They didn't last more then a day. And Ethan kept sneaking seconds, thirds of them. I was a little worried about the molasses but, the flavors blend perfectly and they were really easy to make. Not bad for a healthier donut. Note that you need to have a mini-bundt pan to make these. I found mine at Walmart for $10 by the other muffin tins.

courtesy of eatingwell.com

• 1 3/4 cups all-purpose flour
• 2 tablespoons plus 3/4 cup granulated sugar, divided
• 2 tablespoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup dark molasses
• 3 large egg whites
• 3 tablespoons canola oil
• 1 1/2 cups confectioners' sugar, sifted
• 2 tablespoons honey
• Approximately 1 tablespoon hot water

Preparation

1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)
2. Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
4. Whisk confectioners’ sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)

Oreo and Fudge Ice Cream Cake

courtesy of Kraft Foods

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz) cool whipped cream topping

1 pkg. (3.9 oz) Instant chocolate pudding mix

8 Oreo cookies chopped

12 Vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies. 

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze for 4 hours.

Suzanne's Note: Yummy Yummy. Sorry about the blurry picture.  We have been making this recipe for a few years. In this particular picture  we forgot to buy Oreos so we did m&ms instead.  It was really good but I prefer the Oreos.  In the past we have also gotten different flavors of ice cream sandwiches, so you can pretty much play with this recipe to get it how you like it.  It is perfect because you can just keep it in the freezer and cut off a piece whenever you want and it keeps for a long time.

Carrot Cake

The best Carrot Cake I have ever had, and the healthiest. Oil is partially replaced with applesauce, and there are 3 fruits and veggies in this cake. You can use 1/3 the fat cream cheese for the frosting if you want.


INGREDIENTS

4 eggs
3/4 cup canola oil
½ cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
½ -- 1 teaspoon nutmeg
1 tablespoon ground cinnamon
3 cups coarsely grated carrots (grated on large side of grater)
1 8 oz can crushed pineapple – drained and juices squeezed out
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 to 4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

1.)Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Or place parchment paper down on bottoms of two greased, round, 9 inch cake pans for easy release after baking.

2.) In a large bowl, beat together eggs, oil, sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir in carrots, applesauce, and pineapple. Fold in pecans. Pour into prepared pan.

3.) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans, or sprinkle the cake with chopped pecans after frosting the cake. Frost the cooled cake.

Brownies

1/2 Cup butter melted
1 Cup sugar
1 tsp Vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 tsp Baking powder
1/4 tsp salt
optional 1/2 cup nuts
mix ins welcome (Andes mints, M&Ms etc.)

Preheat the oven to 350 degrees.
melt butter in bowl then add sugar vanilla and eggs mix. Then add
dry ingredients, mix well.
Bake in an 8 inch pan for about 20-25 min and still are a
little fudgey when you put the toothpick in.

Suzanne's Comment: I just barely got this recipe from my sister-in-law who graduated in Culinary Arts. It is sooo simple and I was surprized how delicious they are. I was impressed how much better then boxed brownies they tasted.

Annie's Fruit Salsa and Cinnamon Chips

Submitted by: Ann Renzino Page Rated: 5 out of 5 by 1623 members

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 45 Minutes Yields: 10 servings

"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert."

INGREDIENTS:

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar

DIRECTIONS:

1.	In a large bowl, thoroughly mix kiwis, Golden Delicious 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 (175 degrees C).
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 and spice mixture.

Suzanne's note:
I found this recipe last summer. It is so good, it can be addicting. It is great when you feel like splurging and buying the raspberries, even though they are usually expensive. I will be making this whenever I feel like a healthier dessert.

Cookie in a Jar

Great to use as a gift for anyone for any special occasion, the dry ingredients in this recipe fit in a quart glass jar. You can decorate the jar with ribbons, and attach a list of the wet ingredients and instructions, and voila! Especially fun to use as a Christmas gift. These cookies are delicious, just make sure to use real butter!!


INGREDIENTS:

· 1/2 cup white chocolate chips
· 1/2 cup crispy rice cereal
· 1 1/2 cups all-purpose flour
· 3/4 teaspoon baking soda
· 1/4 teaspoon baking powder
· 1/2 cup packed brown sugar
· 1/2 cup semisweet chocolate chips
· 1/2 cup rolled oats
· 1/2 cup white sugar



DIRECTIONS:

1. In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.

2. Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.

Apple Crisp

Topping:
6 Tbsp. all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter, cut into ½-inch pieces and softened
Optional – 2 Tbsp. to ¼ cup quick cooking oats

Filling:
3 pounds apples (recommend Granny Smith, 6 to 8), peeled, cored, and sliced or cut into 1/2-inch chunks
¼ cup granulated sugar
1 ½ Tbsp. fresh lemon juice
½ tsp. grated lemon zest

1.) For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks crumbly like wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

2.) For the filling: Adjust oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in a glass or ceramic 13X9 baking pan. Distribute the chilled topping evenly over the fruit.

3.) Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on wire rack for 10 minutes before serving