Low Fat Pear Cake

15 oz. can No Sugar Added diced pears, (Del Monte)
1 white cake mix, regular or sugar free
2 egg whites
1 whole egg
confectioners sugar

Place pears and syrup (liquid) in large bowl. Add cake mix, egg whites, and eggs. Beat on low speed for 30 seconds. Beat on high foe 4 minutes. Spray a bundt or angel food cake pan. Pour batter in pan. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center is clean. Cool for 10 minutes. Invert onto plate and cool completely. Dust with confectioners sugar  if desired. Serve with whipped topping or fruit.

* may also be made with other fruits

Fudge Swirled Oreo Bottom Cheesecakes

18 Double Stuff Oreos

2, 8oz packages cream cheese, softened

½ c. sugar

½ t. vanilla

2 eggs

½ c. sour cream

pinch of salt

¼ c. hot fudge sauce

Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.

Add a heaping T. of cheesecake batter to each muffin cup.

Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant t. of hot fudge into each cupcake. Add another T. of cheesecake batter on top, filling the cupcake liner. Use a toothpick to gently swirl the fudge into the cheesecake mix. Bake for 30-45 minutes until filling is set. Cool completely in the tin before removing. Store covered in refrigerator. 

Mounds Brownies

1 brownie mix (9x13 size), made according to directions, or make your own recipe
5 c. coconut
1 can condensed milk
1 c. powdered sugar
1 container chocolate frosting, or make your own

Combine coconut, milk, and sugar together while brownies are baking. As soon as brownies come out of oven, spread with coconut mixture. Microwave chocolate frosting long enough to be pourable and pour over top of coconut layer. Spread evenly. Rich!

Banana Pudding Dip

1 3.4 oz instant banana pudding mix*
1 3.4 oz instant vanilla pudding mix*
3 c. 1/2 & 1/2
1 t. vanilla
8 oz. cream cheese, softened
4 medium bananas, cubed
3 c. miniature marshmallows, optional
8 oz. whipped topping, thawed*
1/2 c. roughly crushed vanilla wafers
whole vanilla wafers for dipping

Whip together both pudding mixes with 1/2 & 1/2. Add vanilla. Beat until thick, but pourable. Add softened cream cheese. Whip until smooth. Add banana cubes, marshmallows, 2/3 whipped topping, and most of crushed wafers. Reserve some for garnish. Stir by hand.Pour into serving dish and top with remaining topping. Garnish with crumbs. Refrigerate covered for 2-4 hours before serving with wafers for dipping.

*may be made with sugar free, omit marshmallows

Knock You Naked Bars

2 1/4 c. SR flour
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 t. vanilla
2 eggs
2 c. semisweet chocolate chips

Caramel Sauce:
5 oz. evaporated milk
14 oz. bag caramels, I use the Kraft caramel bits instead, no timely unwrapping  needed (follow melting tips)
1/2 c. peanut butter

Preheat oven to 375. Spray 9x13 pan. Combine first 5 ingredients. Add eggs, one at a tme. Beat well after each. Stir in chocolate chips. Spread half  the cookie mixture in pan. Bake 8-10 minutes. Remove from oven. Melt caramels as directed on package. Add peanut butter. Spread over cookie base. Drop remaining cookie dough over caramel layer. Bake 15-20 minutes until light golden brown.These are very rich!

Stovetop Chocolate Cake

1 c. butter, softened
1 c. sugar
4 eggs, room temperature
1 c. SR flour
1/2 c. cocoa

In a large bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time until blended well. Sift the flour and cocoa (sifting/or putting through a sieve makes a lighter cake) and add to batter until combined. Pour batter into a greased and lined round 9" cake pan. Lay an upside down plate in the bottom of a wide & deep saucepan. Fill with water until it almost reaches the top of the plate. (11" saute pan should work. The saucepan needs to be wider than the cake pan & deep enough for the cake to rise with the saucepan lid on.) Bring the water to a simmer over medium low heat. Carefully place the cake pan on top of the plate. You don't want the cake to be sitting directly in the water. Place lid on saucepan. Steam for 25-30 minutes. Be sure to add more water if you see it running low. Once risen and firm in the middle, wearing oven mitts, carefully remove the pan. Leave to cool in the cake pan for 20 minutes. turn out onto wire rack to cool completely. Place on serving platter. Lay a piece of lace or doily on top of cake and dust with powdered sugar. remove lace/doily. Store at room temperature for up to 3 days. Serve with whipped cream.

Cinnamon Apple Cupcakes with Cinnamon Buttercream Frosting

1 yellow cake mix
3 eggs
1/3 c. olive oil
1 1/3 c. water
1 t. cinnamon
21 oz. can apple pie filling
cinnamon

Preheat oven to 350 degrees. Place cupcake liners in tins. Prepare cake batter as directed. Add 1 t. cinnamon and mix well. Pour into lined tins, no more than 2/3 full. Place 1-2 apple slices from pie filling on top of each cupcake batter. Bake 18-21 minutes until toothpick comes out clean. Cool 5 minutes. Remove from pan. Make frosting while cupcakes are baking. Frost cooled cupcakes and garnish with additional cinnamon if desired.

Cinnamon Buttercream Frosting:
4 c. powdered sugar
1 c. butter, softened
2-3 t. vanilla
1-2 T. milk
1 t. cinnamon

Combine powdered sugar and softened butter. Add vanilla and 1 T. milk. Beat on low until sugar is incorporated. Increase speed to medium high. Scrape sides of bowl often. When completely mixed the frosting may appear dry. Add more milk until the right consistency is accomplished. Add cinnamon. Frost cupcakes. Yum!

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Monster Cookies

2 sticks butter, softened
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
2 c. fine sugar
6 eggs
1/2 T. vanilla
1/2 T. light corn syrup
2 1/2 c. chunky or smooth peanut butter
4 t. baking soda
4 1/2 c. quick oats
4 1/2 c. old fashioned or steel cut oats
1 1/2 c. mini or original chocolate chips*
1 1/2 c. m & m's*
1 1/2 c. Reese's pieces or peanut butter chips*

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl of stand mixer, place butter and all sugars. Mix until blended. Add eggs, one at a time. Mix on medium until pale and fluffy, about 5 minutes. Do not overmix. Add vanilla, soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats, one cup at a time, mixing well in between. Mixing bowl will be full! Remove bowl from mixer and add flavored chips and candies* I've added heath bits, heath bites, butterscotch chips, etc, whatever I have on hand to make up 4 1/2 c.. Fold in by hand until well incorporated. Scoop the batter with a large cookie scoop or ice cream scoop onto cookie sheets. These cookies will not spread so you don't have to allow space for that. Place in oven and bake 20-25 minutes until cookies are golden brown. Cool for 10 minutes before removing from cookie sheets. Enjoy! Makes 6 dz. large cookies.

**I added about 1/3 c. water (a little at a time) to the batter before placing on cookie sheets because they kept falling apart.

***This recipe is gluten free & easy to put together, just make sure you have a big enough mixing bowl. I used my biggest mixing bowl and it was filled all the way to the top.

Pictures: 1st picture--a very full mixing bowl; 2nd picture--my biggest mixing bowl, filled to the top; 3rd picture--before baking; 4th picture--after baking, ready to eat!

No Bake Strawberry Oat Balls

1 c. strawberry jam*
3-4 Granny Smith apples, peeled, cored, and diced small (I've used Fiji apples instead, too)
1 t. vanilla
1 1/2 t. cinnamon
1 t. kosher salt
2 c. rolled oats, toasted**

Line two cookie sheets with parchment paper. In a medium saucepan over medium heat, stir together all ingredients except oats. Cook, stirring occasionally, until warmed through, about 2-3 minutes. In a large bowl, add oats and strawberry mixture and stir until combined. Allow to sit until the oats have absorbed some of the moisture and is cooled, about 10 minutes. Using a small ice cream or cookie scoop, form into balls, place on cookie sheets. Allow to cool completely and set up. Enjoy!

*may substitute other jam flavors, if desired
**to toast oats: place in non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until golden brown. Cool before adding to recipes.

Scottish Shortbread and Jam

1 1/4 c. rolled oats
1 t. salt
1 1/2 c. plain flour
2 sticks butter, softened
1/2 c. confectioners sugar
Jam:
1/2 lb. rhubarb, ends trimmed, cut into 3/4" pieces
1/2 lb. strawberries, hulled, halved
3/4 c. sugar
1 lemon, zested and juiced
1 t. salt

Preheat oven to 325. In a food processor, add oats and process until texture is finely ground flour. Remove to a large bowl. Add plain flour and salt, and whisk to combine. Set aside. Place butter and confectioners sugar in stand mixer bowl. Beat until fluffy, about 2-3 minutes. Add flour mixture and mix on low until combined. Remove dough to a floured surface and knead briefly, if necessary. Roll out to a 1/2" thickness and slice dough until 1x3" rectangles and transfer to a baking sheet. Place in oven and bake until golden brown, about 30-35 minutes. Remove from oven and cool completely. Serve with strawberry or rhubarb jam, or lemon curd.

For the jam: place strawberries, rhubarb, sugar, lemon zest, juice, and salt in a large saucepan and bring to a boil. Stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50-60 minutes. Remove from heat and cool completely.

Nestle's Chocolate Velvet Pie

1 3/4 c. milk chocolate chips
8 oz. cream cheese, softened
1 t. vanilla
1 c. heavy whipping cream, whipped
1 chocolate crumb crust

Microwave morsels in uncovered bowl on 70% power for 1 minute. Stir. Microwave an additional 10-15 seconds if chips retain heir shape. Stir until smooth. Cool. Beat melted chocolate, cream cheese, and vanilla until light in color. Fold in whipped cream. Spoon into crust. Refrigerate 2 hours, or until firm. Top with chocolate curls, nuts, or toffee bits if desired.

Nestle's Milk Chocolate Marshmallow Fudge

1 1/2 c. sugar
5 oz. can evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1 3/4 c. milk chocolate chips
1/2 c. chopped pecans
1 t. vanilla

Line 8" square pan with foil. Combine sugar, milk, butter, and salt in saucepan. Bring to a boil over medium heat, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, pecans, and vanilla. Stir vigorously until marshmallows are melted. Pour into pan and refrigerate for 2 hours, until firm. Lift from pan, remove foil, and cut into 48 pieces.
*May use a 9x5" pan for thicker fudge. Refrigerate for 3 hours.

Chocolate Pecan Squares

2 1/2 c. SR flour
1 1/2 sticks butter, softened
1 c. packed brown sugar
3/4 c. light corn syrup
1 egg
1 t. vanilla
1 c. pecans, chopped, I use Fisher's cookie pieces
1 c. chocolate chips

Preheat oven to 350. Blend butter and sugar with mixer. Add syrup, egg, and vanilla. Beat until smooth. Add flour. Do not over mix. Add pecans and chocolate. Spread in sprayed 9x13 pan. Bake for 30 minutes or until golden brown. Cool before cutting in squares.

Crockpot Philly Cheesesteak

2 lbs thinly sliced roast beef deli meat, or fajita meat. I have used frozen steakum, broken into strips
1 can beef broth
1 onion sliced
1 green pepper, sliced
1/2 red pepper, sliced, optional
8 oz. fresh mushrooms, sliced
1 clove garlic
8 hoagie rolls, I used soft, presliced brioche baguettes (found in bakery area--less bread), cut in half
8 slices thin provolone cheese

Place liner in crockpot. Place beef in bottom. Add onion, peppers, mushrooms, & garlic. Pour broth over top. Cook on low 4 hours. Stir occasionally. Serve over rolls and top with cheese. Rolls may be toasted if desired. YUM!

1st picture is before cooking; 2nd picture is after cooking; 3rd picture is ready to eat!

Super Easy Devil's Food Pound Cake

1 devil's food cake mix
3.4 oz. pkg. instant chocolate pudding mix
4 eggs
1 1/4 c. water
1/2 c. oil
Glaze:
1/2 c. creamy homestyle chocolate frosting

Preheat oven to 350. Spray angel food cake or bundt pan. Combine all ingredients except frosting. Pour into pan. Bake 50-60 minutes until toothpick comes out clean. Cool 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave 10-15 seconds. Stir until smooth. Drizzle over cake.

Mini Phyllo Pecan Tarts

1 egg
1 T. butter, melted
1 T. sugar
2 t. sugar
2 T. light corn syrup
1/4 t. vanilla
1/2 c. chopped pecans
15 Athens mini phyllo shells
whipped cream

Preheat oven to 350. Whip egg until light and fluffy. Add remaining ingredients, except pecans. Mix well. Add pecans and mix until coated. Fill shells with 1 heaping teaspoon of mixture. Place on baking tray (I used a muffin tin) and bake 10-15 minutes. Cool and garnish.

*add orange zest or mini chocolate chips if desired

French Silk Phyllo Petites

4 oz. Philadelphia snack delights chocolate cream cheese spread
4 oz. marshmallow creme
15 Athens mini phyllo shells
whipped topping
dark chocolate shavings

Combine first 2 ingredients. Spoon 1 T. of mixture into shells. Top with whipped cream and garnish with shavings. Serve immediately.

Apple Cake Cookies

1 3/4 c. SR flour
pinch nutmeg
pinch cinnamon
3/4 c. butter, softened
3/4 c. light brown sugar
1/4 c. sugar
1 egg
2 t. vanilla
2 c. grated apples
Icing:
1 c. powdered sugar
1 T. milk
1/4 t. vanilla
cinnamon, for sprinkling

Preheat oven to 350. Sift together flour, cinnamon, and nutmeg. Cream butter and sugars until light and fluffy. Add egg and vanilla. Add flour mixture. Gently add in apples. Scoop 2 T of mixture onto parchment paper lined cookie sheets and bake 13-14 minutes until edges are light golden. Do not overbake. Cool. Prepare icing. Drizzle over cooled cookies and sprinkle with cinnamon.

Old English Apple Pie (more like a cake)

2 eggs
1 1/2 c. sugar
1 c. SR flour, sifted
3/4 c. chopped pecans
2 c. fresh apples, peeled, finely chopped
whipped cream, optional

Preheat oven to 350. Spay a 9x13 pan. Beat eggs. Add sugar. Add flour, nuts, and apples to the batter. Mix well. Pour in pan. Bake 30 minutes. Serve warm as is or top with whipped cream.

*This makes it's own top and bottom crust.

New York Cheesecake Bars

1 c. graham cracker crumbs
3 T. sugar
3 T. butter, melted
5 pkg (8 oz. each) cream, cheese
1 c. sugar
3 T. flour
1 c. sour cream
4 eggs
1-2 cans pie filling, your choice of flavor

Spray 9x13 dish. Combine 1st 3 ingredients. Press into bottom of dish. Bake at 325 for 10 minutes. Beat cream cheese, sugar, flour, & vanilla until well blended. Add sour cream. Add eggs, one at a time. Mix well. Pour over crust. Bake 40 minutes, until set. Refrigerate 4 hours. Top with pie filling. Serve chilled.