Mouthwater Monday~Desserts
it is going to take longer to get through them. So don't worry there is going to be more (lots more) of these to follow, so just bear patiently my heart. :-)
I know that I was late in getting it posted last night so I am sure that there is going to be others posted during today.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
1 small can pumpkin
1 small box sugar free butterscotch pudding
1/2 tsp pumpkin pie spice
1 T splenda
1 container sf cool whip
Mix together and chill. Great for the holidays!
My whole family loves this!!
Peanut Butter Oatmeal Drops ( from Cowboy on fire!)
Makes about 361/2 cup butter
1 cup Splenda
1/4 cup Brown Sugar Splenda firmly packed
1/2 cup milk
pinch of salt
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats ( I use old fashioned though, I prefer them)
Line two baking sheets with waxed paper. In a large heavy saucepan combine the butter, brown sugar, milk, and salt. Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Without stirring, let mixture boil for exactly 3 minutes. Immediately remove from heat. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mix well. Working fast, drop mixture by tablespoonfuls onto prepared baking sheets. Allow to cool and become firm, about 30 minutes. Makes 3 dozen cookies.
Cocoa Applesauce Cake
Serves 24; 1 3/4 inch square per serving
Vegetable oil spray
1 1/4 cups whole-wheat pastry flour or all-purpose flour
1/4 cup uncooked regular or quick-cooking oats
1/3 cup sugar or splenda cooking blend
1/3 cup unsweetened cocoa powder
1/2 tablesppon baking pwder
1 teaspoon baking soda
1 cup fat free or low fat buttermilk
2/3 cup unsweetened applesauce
Egg substitue equivalent to 2 eggs or 2 large eggs
3 Tablesppons canola oil
1 teaspooon vanilla extract
1. Preheat the oven to 350 F. Lightly spray and 11x7x2 inch glass baking dish with vegetable oil spray
2. In a medium bowl stir together the flour, oats, sugar, cocoa, baking powder and baking soda.
3. In a large bowl, whish together the remaining ingredients. Stir the flour mixture until just combined. Spread the batter in the prepared pan
4. Bake for 40 to 45 minutes, or until the cake springs back when gently touched in the middle in the center and a wooden toothpick inserted int the center comes out clean. Let cool completely in the pan on a cooling rack before cutting.
Nutritional Guidelines
Caloires........................................64
calories from fat.......................19
Total Fat ........................................2 g
Saturated Fat ........................0.2 g
Polyunsatruated Fat .............0.6 g
Monounsaturated Fat ...........1.1 g
Cholesterol .................................0 mg
Sodium ........................................96 mg
Carbs ...........................................10 g
Dietary Fiber ...........................1 g
Sugars .....................................4 g
Protein.............................................2 g
ok i just found this recipe!! looked long and hard for it too...LOL
NOODLE CLUSTERS
1 12 oz pkg semi sweet chocolate chips (can use sf chocolate pieces)
1 cup peanuts
3 1/2 cups chow mein noodles
optional: 1/2 cup raisins
melt chips in double boiler, remove from heat. stir in noodles and peanuts. use a heaping teaspoon of prepared mixture and drop on waxed paper to form a cluster.
makes 2-3 dozen
variation: can use caramel or butterscotch pieces instead of chocolate chips.
i made these years ago and my kids loved them hope you do too!
hugs
