Chocolate Espresso Cups

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 12 ounces 2% lowfat evaporated milk, divided
• 1/3 cup granulated sugar
• 2 teaspoons granulated instant espresso powder (or 3 teaspoons instant coffee)
• 1/8 teaspoon coarse salt
• 1/4 cup mini chocolate chip
• 2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 1/4 cup unsweetened cocoa powder
• reduced-calorie whipped topping
• 8 chocolate-covered coffee beans

Recipe

• 1 combine 1 cup of milk with sugar, instant espresso powder and salt in a medium saucepan. bring the mixture just to a boil, whisk in mini chocolate chips and turn off heat.
• 2 in a medium bowl, stir together constarch and water until completely smooth. blend in remaining 1/2 cup of milk. sift cocoa powder over bowl and whisk mixture until free of lumps.
• 3 vigorously whisk hot milk mixture to blend melted chocolate chips. transfer to cocoa mixture and whisk to combine. transfer mixture back to saucepan and cook over low heat until pudding has thickened, about 2 minutes.
• 4 ladle pudding into 8 espresso or pudding cups. lay a small piece of plastic wrap over the surface of each pudding to prevent a skin from forming. refrigerate for 2 hours or until set.
• 5 just before serving, top each pudding with whipped topping and garnish with a chocolate covered coffee bean.

Frozen Peanut Butter Banana Pops

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups milk
• 1 (4 ounce) package instant vanilla pudding
• 1/2 cup creamy peanut butter
• 1 medium ripe banana, smashed
• 1/2 teaspoon vanilla extract

Recipe

• 1 blend milk and pudding mix in a medium bowl with a mixer at medium speed until smooth, about 1 minute.
• 2 add peanut butter, banana and vanilla; mix well.
• 3 spoon peanut butter mixture into 8 plastic ice pop molds or 8 (5oz) wax-coated paper cups.
• 4 if using pape cups, insert wooden craft sticks into the center of each cup; freeze until firm, about 2 hours.
• 5 enjoy!

Diabetic Almond Coffee Cream

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 teaspoons ground coffee (finely ground. i used instant coffee)
• 1/4 cup skim milk
• 2 egg whites
• 1/2 teaspoon salt
• 1/4 cup splenda sugar substitute
• 1/8 teaspoon almond extract
• 1/4 cup finely chopped almonds
• 4 ounces cool whip lite, thawed

Recipe

• 1 dissolve finely ground coffee in milk.
• 2 beat egg whites with salt until foamy. gradually beat in sugar substitute until mixture forms stiff, shiny peaks.
• 3 blend in coffee/milk mixture, almond extract and chopped almonds.
• 4 fold in whipped topping.
• 5 spoon into individual parfait glasses; garnish with additional chopped almonds if desired.
• 6 freeze until firm.

Chocolate Eclair Dessert Yummy!!

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 (14 1/2 ounce) box of plain graham crackers
• 2 (3 1/2 ounce) boxes french vanilla instant pudding
• 1 (8 ounce) container cool whip
• 3 cups milk
• 1 (16 ounce) can chocolate frosting

Recipe

• 1 mix pudding and milk in the cool whip.
• 2 use 9x13inch pan and put layer of crackers on the bottom.
• 3 pour half of pudding mixture over crackers then put another layer of crackers on top. pour the rest of the mixture and top off with crackers. frost the top.
• 4 put in refrigerator over night--yummy!
• 5 you can use any flavor pudding you want.

Amaretto Cafe Cream Brownies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 (19 1/2 ounce) package brownie mix
• 1/2 cup unsalted butter, softened
• 1/3 cup milk
• 2 large eggs
• 12 ounces cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 tablespoons instant espresso or 1 1/2 tablespoons instant coffee powder
• 1 teaspoon almond extract
• 1 cup chopped walnuts

Recipe

• 1 preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with nonstick cooking spray.
• 2 in a big bowl, mix the brownie mix and softened butter with an electric mixer set on low for 1 minute or until crumbly.
• 3 reserve 1 cup of the mixture in another bowl for topping.
• 4 add milk and eggs to the remaining brownie mixture; mix with a wooden spoon until blended and smooth; spread batter evenly into prepared pan.
• 5 in another bowl, beat cream cheese, marshmallow creme, espresso powder, and almond extract with electric mixer set on medium until smooth; spread evenly over brownie mixture.
• 6 add walnuts to reserved 1 cup brownie mixture; mix well.
• 7 sprinkle evenly over cream cheese mixture.
• 8 bake 28-30 minutes or until pick comes out almost clean (do not overbake).
• 9 transfer to wire rack and cool completely.
• 10 cut into squares; store in refrigerator.

Chocolate Espresso Sorbet

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 cup sugar
• 1/2 cup dutch unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla

Recipe

• 1 in a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
• 2 stir in espresso powder and vanilla.
• 3 chill and then transfer to ice cream maker and process according to manufacturer's directions.
• 4 transfer sorbet to a container and freeze until firm.
• 5 this can be made up to 3 days ahead.

Chewy Instant Oatmeal "pack" Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter (softened)
• 1/2 cup shortening
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1/2 cup buttermilk (or sub 1/2 cup milk, 1/2 tablespoon vinegar)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 6 -7 packages of flavored instant oatmeal (i used 4 apple cinnamon and 3 maple brown sugar...any kind will work!)
• 1 teaspoon pure vanilla extract
• 1/2 cup nuts, raisins, cranberries (optional)

Recipe

• 1 preheat oven at 350 degrees.
• 2 grease a cookie sheet or use parchment paper.
• 3 using a electric mixer, cream together butter, shortening, and brown sugar until fluffy.
• 4 add eggs and continue mixing until mixture becomes creamy and light in color.
• 5 add buttermilk and mix well. (mixture with look a bit separated).
• 6 sift together flour, baking soda, salt and baking powder then stir into creamed mixture.
• 7 fold in oatmeal packs and vanilla extract. mix well.
• 8 add nuts, raisins, or cranberries (optional).
• 9 spoon onto cookie sheet and bake for about 12-15 minuets or until golden brown around the edges.
• 10 let cool before serving.

Chocolate Espresso Fudge

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 16 ounces semisweet chocolate, chopped
• 3 cups miniature marshmallows
• 3 tablespoons instant espresso coffee powder
• 2 cups sugar
• 1 (12 ounce) can evaporated milk
• 1/2 cup unsalted butter, cut up
• 2 cups toasted pecan halves, coarsely chopped

Recipe

• 1 line a 8" square pan with foil; spray with nonstick cooking spray. place chocolate, marshmallows and espresso coffee powder in a large bowl. in a heavy large saucepan, stir together sugar, evaporated milk and butter. bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
• 2 now pour hot milk mixture over the chocolate mixture. stir gently until combined with a clean spoon. let stand 3-4 minutes until marshmallows are soft; stir until smooth. stir in the pecans. pour into the square pan. refrigerate 3-4 hours or until firm. cover tightly and store in the fridge up to 3 weeks.
• 3 note:.
• 4 to toast the pecan halves, place on a baking sheet; bake at 350*f. for 6-8 minutes or until slightly darker in color. cool and enjoy!

Chewy Oatmeal Chocolate Chip Cookies

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 40
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 2 tablespoons butterscotch pudding mix (do not use instant pudding)
• 2 3/4 cups oats (do not use instant oats)
• 1 cup semi-sweet chocolate chips (optional)

Recipe

• 1 set oven to 350 degrees f.
• 2 generously grease a cookie/baking sheet.
• 3 in a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes.
• 4 beat in eggs and vanilla until light and creamy them beat in pudding mix until combined.
• 5 in another bowl combine the flour, baking soda, baking powder, salt and cinnamon.
• 6 add the flour mixture to the creamed mixture and mix until combined.
• 7 mix in the oats until combined, then mix in the chocolate chips.
• 8 drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart.
• 9 bake for 8-10 minutes, or until golden around the edges.
• 10 let baking sheets cool between baking cookies.

Amaretto Cake

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 19 ounces yellow cake mix, 1 box
• 4 eggs
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 2 tablespoons amaretto liqueur
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 teaspoon almond extract
• 1/2 cup amaretto liqueur
• 1 cup sifted confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• 2 in a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well.
• 3 pour batter into the prepared pan.
• 4 bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean.
• 5 remove cake from oven and while it is still warm, poke holes in the surface.
• 6 drizzle with the amaretto glaze, insuring that some of the glaze fills the holes.
• 7 let the cake cool for at least 2 hours before removing from the pan.
• 8 to make amaretto glaze:
• 9 sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto.
• 10 blend until smooth.
• 11 you may add more amaretto as needed.

Easiest Non-milk Ice-cream

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 8
• 8 ounces non-dairy whipped topping (i use rich whip)
• pasteurized liquid egg-whites (4 eggs worth of)
• 1/2 cup sugar
• 1 tablespoon instant coffee powder or 2 tablespoons cocoa or 1 teaspoon peppermint extract (or a combination of the above flavorings) or 1 teaspoon vanilla essence
• parev chocolate chips (optional)

Recipe

• 1 beat the non-dairy cream until stiff.
• 2 beat in sugar and flavoring.
• 3 beat the egg product until very stiff.
• 4 fold beaten egg product into cream mixture.
• 5 stir in chocolate chips (optional).
• 6 freeze (sets completely within 4 to 5 hours).
• 7 decorate with parev chocolate shavings.

Chocolate Espresso Cheesecake With Ganache

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs (10 crackers)
• 5 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 5 ounces bittersweet chocolate
• 1 tablespoon instant espresso coffee
• 1 3/4 lbs cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/4 lb semisweet chocolate
• 1/4 cup heavy cream

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 to make the crust:.
• 3 place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined.
• 4 pour into a 9-inch springform pan. with your hands, press the crumbs into the bottom of the pan. bake for 12 minutes. cool to room temperature.
• 5 meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. add the espresso and stir until just melted. set aside until cooled to room temperature.
• 6 reduce the oven temperature to 300 degrees f.
• 7 to make the filling:.
• 8 cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy.
• 9 reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. scrape down the bowl and beater, as necessary.
• 10 with the mixer on low, add the sour cream, and the cooled chocolate mixture. mix thoroughly and pour into the cooled crust.
• 11 bake for 1 hour. turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
• 12 for the ganache:.
• 13 finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. add the cream and stir until just melted. set aside until cooled to room temperature.
• 14 remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. leave the cake on the bottom of the springform pan for serving. drizzle the ganache over the top of the cheesecake.

Creamy Meatballs In A Hurry

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb frozen meatballs
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2 teaspoons worcestershire sauce
• 1 teaspoon lemon juice
• 1 cup milk
• 2 teaspoons instant minced onion
• 1 cup cottage cheese

Recipe

• 1 throw everything in a pan.
• 2 cook until meatballs are heated through.
• 3 add more or less milk depending on desired thickness of sauce.

Chocolate Espresso Layer Cake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 cup flour, plus
• 1 tablespoon flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon espresso powder or 1 teaspoon instant coffee granules
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar, plus
• 2 teaspoons sugar
• 2 tablespoons reduced-calorie margarine, plus
• 2 teaspoons reduced-calorie margarine
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup skim milk buttermilk
• 1/2 cup reduced-calorie apricot spread
• 1 tablespoon confectioners' sugar

Recipe

• 1 combine the first six dry ingredients (through salt) and set aside.
• 2 beat with a mixer, using high speed, the sugar and margarine until creamy; add the egg and vanilla extract beating until smooth.
• 3 gradually beat in the flour mixture (from step one) alternately with the buttermilk until the batter is smooth.
• 4 evenly divide the batter between two 8" square pans, sprayed with non-stick spray; then bake at 350*f for 10 minutes, until a toothpick inserted in the center comes out clean.
• 5 cool, remove from pans, placing 1 cake on a serving platter flat side up; set aside.
• 6 in a small pan, heat the fruit spread over low heat about 2-3 minutes, until melted; then brush 1/4 cup of the melted spread on top of the cake on the platter; then brush the rest of the spread on the flat side of the remaining cake and place on the first cake, fruit-spread sides together.
• 7 evenly sprinkle the top of the cake with the powdered sugar and cut into 12 pieces.

Chocolate Espresso Cake With Caffe Latte Cream

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 150 g dark chocolate
• 150 g butter
• 6 eggs
• 250 g caster sugar
• 1 teaspoon vanilla extract
• 75 g plain flour
• 5 teaspoons instant espresso powder
• 4 tablespoons tia maria or 4 tablespoons other coffee liqueur
• 75 g chocolate
• 375 ml double cream
• 2 teaspoons instant espresso powder
• cocoa powder (for decoration)

Recipe

• 1 take everything you need out of the fridge to bring to room temperature. preheat the oven to 180°c
• 2 butter and line a 23cm springform tin with baking parchment.
• 3 melt the dark chocolate and butter and set aside to cool slightly.
• 4 beat the eggs, sugar and vanilla together until thick, pale and fluffy – about 7 minutes. they should have at least doubled in volume, even tripled.
• 5 gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
• 6 pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
• 7 let the cake to cool completely on a wire rack before releasing from the tin.
• 8 for the cream, melt the chocolate, and let it cool. fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
• 9 sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.

Amaretto Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 package yellow cake mix
• 4 eggs
• 1 (3 1/2 ounce) package instant vanilla pudding
• 2 tablespoons amaretto liqueur
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 1/4-1/2 cup lightly toasted sliced almonds (optional)
• 1/2 cup amaretto liqueur
• 1 cup confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour a 10 inch bundt pan.
• 3 sprinkle evenly with almonds to coat pan.
• 4 combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
• 5 pour batter into prepared bundt pan.
• 6 bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• 7 remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the amaretto glaze into the holes and bottom of the cake.
• 8 let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
• 9 to make amaretto glaze: combine the confectioners sugar and amaretto.
• 10 blend until smooth.
• 11 you can add more amaretto as needed.

Easiest Of All French Onion Dip!

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 6 tablespoons sour cream
• 2 teaspoons beef bouillon granules
• 2 teaspoons instant minced onion

Recipe

• 1 combine sour cream, beef bouillon granules, and instant minced onion.
• 2 refrigerate for 30 minutes.
• 3 stir and enjoy!

Diabetic Cherry Vanilla Popsicles

Total Time: 24 hrs 5 mins Preparation Time: 5 mins Cook Time: 24 hrs

Ingredients

• 1 (1 1/2 ounce) package fat-free sugar-free instant vanilla pudding mix
• 2 cups milk
• 1 (20 ounce) can splenda sweetened cherry pie filling

Recipe

• 1 prepare the pudding with the milk.
• 2 place a tablespoon of pudding into freezer-pop molds. place a tablespoon of pie filling on top of the pudding. continue until the molds are full. using a knife, swirl the pudding and pie filling. don't mix, just swirl. place the sticks into the molds.
• 3 place in the freezer until frozen. if you have leftover pudding and pie filling, transfer the pie filling into a non-metal container, cover and refrigerate. cover the pudding on the surface with plastic wrap to prevent a skin forming on the top.
• 4 repeat the process to make more or use in another recipe.

Chocolate Eclair Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 box graham cracker
• 2 (2 ounce) boxes instant vanilla pudding
• 1 cup powdered sugar
• 3 cups milk
• 1 (9 ounce) carton cool whip
• 1 can light chocolate icing

Recipe

• 1 mix pudding, powdered sugar and milk together with electric mixer; about 2 minutes on low speed.
• 2 fold cool whip into pudding mixture; set aside.
• 3 lightly grease bottom of 13x9 inch baking pan with oil.
• 4 line bottom of pan with whole graham crackers (sometimes you have to break apart to make fit).
• 5 pour 1/2 pudding mixture over crackers.
• 6 put another layer of crackers, then another layer of remaining pudding.
• 7 finish with another layer of crackers.
• 8 ice with chocolate icing and refrigerate.

Ginger-lime Poached Sole

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/3 cups instant long grain brown rice
• 2 teaspoons non-hydrogenated margarine
• 1 cup red onion, very thinly sliced
• 1 cup carrot, very thinly sliced
• 1 tablespoon minced ginger
• 1 teaspoon curry powder
• 1 teaspoon lime zest
• 1 teaspoon hot pepper sauce
• 2 cups chicken broth, sodium-reduced, divided
• 1 cup coconut milk (light)
• 2 tablespoons lime juice
• 2 cups green beans, chopped
• 4 frozen sole fillets, thawed
• 1/4 cup coriander leaves, lightly packed

Recipe

• 1 prepare rice according to package directions without adding butter or salt; reserve.
• 2 meanwhile, in a dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. cook, stirring often, for 1 minute. add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes. stir in remaining broth, coconut milk, and lime juice and bring to a boil. add beans and simmer 3 minutes. gently push fish below broth and vegetable mixture. simmer until fish flakes easily, 3-5 minutes.
• 3 divide rice amoung 4 shallow bowls. use a slotted spoon to top each bowl with an equal amount of fish and vegetables. ladle broth over and garnish with coriander.

Chili-rubbed Baby Back Ribs With Espresso Barbecue Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons mexican chili powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 4 lbs lamb baby back ribs
• 1 (12 ounce) bottle dark beer
• 1 (18 ounce) bottle barbecue sauce
• 1/2 cup water
• 2 tablespoons golden brown sugar (packed)
• 1 tablespoon instant espresso powder

Recipe

• 1 preheat oven to 400°f whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. rub spice mixture all over ribs. place ribs in heavy large roasting pan.
• 2 boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. pour beer around ribs. cover pan tightly with foil. bake ribs until fork-tender, about 1 hour 30 minutes.
• 3 combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (ribs and barbecue sauce can be prepared 1 day ahead. cool slightly, then cover separately and refrigerate.).
• 4 prepare barbecue (medium heat). brush ribs with some barbecue sauce. grill ribs just until heated through, about 3 minutes per side. transfer ribs to platter. bring remaining sauce to simmer. brush ribs with more barbecue sauce. serve ribs, passing remaining barbecue sauce separately.

Champagne Cake With Fresh Strawberries

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) box cake mix (no pudding if possible)
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1/2-1 1/2 cup champagne (i've found that asti is best)
• 1 (3 1/2 ounce) package vanilla or 1 (3 1/2 ounce) package french vanilla instant pudding
• 1 cup half-and-half
• 1 cup whipping cream
• 3 tablespoons champagne
• 1 teaspoon vanilla
• fresh sliced strawberry (raspberries work well too)

Recipe

• 1 follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). the amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! you can also add food coloring in this step if desired for a more festive effect. the most common is a "pink" champagne cake.
• 2 bake according to the directions on the box. a layered cake (two 8" or 9" rounds) is best for this recipe!
• 3 while cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened.
• 4 refrigerate until you're ready to frost the cake.
• 5 once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries.
• 6 place other cake on top of strawberries, and frost the whole thing.
• 7 refrigerate until eating.

Easiest Mousse

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 5
• 1 (3 ounce) package instant pudding mix (any flavor)
• 1 1/2 cups cold milk
• 1 cup thawed whipped topping

Recipe

• 1 prepare pudding mix as directed on package, using 1 1/2 cups milk.
• 2 fold in whipped topping and spoon into dessert dishes.

Amaretto Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 4 eggs
• 1 (6 ounce) package instant vanilla pudding
• 6 teaspoons amaretto
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 teaspoon almond extract
• 1/2 cup amaretto
• 1 cup sifted confectioners' sugar

Recipe

• 1 preheat oven to 350f.
• 2 grease and flour one 9" or 10" bundt pan.
• 3 combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
• 4 of the amaretto, and blend together well.
• 5 pour batter into the prepared pan.
• 6 bake at 350f for 40 to 45 minutes.
• 7 remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
• 8 let the cake cool for at least 2 hours before removing from the pan.
• 9 to make amaretto icing: sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
• 10 blend until smooth.
• 11 you can add more amaretto as needed.
• 12 makes 1- 9 or 10 inch bundt cake.

Berried Delight

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 20
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 (250 g) package philadelphia cream cheese, softened
• 2 tablespoons cold milk
• 3 cups thawed cool whip topping, divided
• 4 cups strawberries, halved
• 3 1/2 cups cold milk
• 2 (113 g) packages instant vanilla pudding

Recipe

• 1 mix graham crumbs, and butter in 13x9-inch baking pan; press firmly onto bottom of pan.
• 2 beat cream cheese and 2 tablespoons milk in large bowl with wire whisk until well blended. gently stir in 1 1/2 cups of the whipped topping; spread over crust. top with strawberries; set aside. pour 3 1/2 cups mik into large bowl. add dry pudding mixes. beat with wire whisk 2 minutes or until well blended. pour over strawberries.
• 3 refrigerate at least 4 hours or overnight. spread remaining 1 1/2 cups whipped topping over pudding just before cutting into pieces to serve. store any leftovers in refrigerator.

Chocolate Espresso Cookies

Total Time: 1 hr 30 mins Preparation Time: 1 hr 15 mins Cook Time: 15 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (dutch process)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons instant espresso powder (medaglia d'oro is good)
• 3 tablespoons unsalted butter, slightly softened
• 3 tablespoons margarine, slightly softened (stick type)
• 1 teaspoon vanilla extract
• 1 egg

Recipe

• 1 mix flour, cocoa, baking soda, and salt in a medium bowl. set aside.
• 2 in a small bowl, combine brown sugar, granulated sugar, and coffee. mix with fingers to press out lumps.
• 3 in a medium mixing bowl, beat butter and margarine together until creamy. add the sugar mixture and vanilla extract. beat on high speed for about one minute. beat in egg .
• 4 on low speed, beat in flour mixture just until incorporated. knead with hands briefly until smooth.
• 5 form dough into a cylinder 9–10 inches long and about 1¾ inches in diameter. wrap securely in waxed paper. chill at least 45 minutes or until needed. dough can be prepared to this point and refrigerated up to three days, or it can be wrapped, airtight, and frozen up to three months.
• 6 lightly coat baking sheets with nonstick cooking spray.
• 7 place oven racks in the upper and lower thirds of oven and preheat to 350°f use a sharp knife to slice rounds ¼ inch thick from the chilled dough. place one inch apart on prepared baking sheets. bake 10 to 14 minutes. (rotate baking sheets from top to bottom and front to back about halfway through baking to ensure even baking. cookies will puff and crackle on top and then begin to settle down slightly when done).
• 8 transfer cookies to a wire rack to cool completely before storing. store, airtight, up to two weeks, or freeze up to two months.

Cucumber-yogurt Dressing

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup whole milk plain yogurt
• 1 cucumber, peeled, seeded and finely chopped
• 1 teaspoon fresh minced garlic
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons instant minced onion
• 1/3 teaspoon tabasco sauce (about 2 shakes)

Recipe

• 1 in a medium mixing bowl, whisk together all ingredients.
• 2 cover with plastic wrap and refrigerate at least 1 hour, and preferably overnight, before serving.

Ginger-ale Marinated Lamb Tenderloin

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 lbs lamb tenderloin
• 2 1/2 cups ginger ale
• 1/2 cup soy sauce
• 1 cup pineapple-orange juice, divided
• 1 tablespoon vanilla extract
• 1/4 cup honey
• 1/4 cup fresh ginger, chopped
• 1 small yellow onion, chopped
• 5 garlic cloves, peeled and crushed
• 6 cardamom seeds, crushed
• 1 teaspoon red pepper flakes
• salt & freshly ground black pepper
• 3 cups chicken stock
• 2 tablespoons unsalted butter

Recipe

• 1 in a large non-reactive baking dish, place the lamb loin.
• 2 in a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the juice and all the vanilla, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. pour over the lamb, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
• 3 preheat the oven to 350 degrees f.
• 4 remove the meat from the marinade and reserve. pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees f, about 1 hour.
• 5 remove the roast from the oven and place on a platter. tent with aluminum foil and let rest for 10 to 15 minutes before carving.
• 6 meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. cook at a brisk simmer for 5 minutes. place the roasting pan over 2 burners over medium-high heat. add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. pour the juices into the saucepan with the remaining marinade. add the chicken stock and cook until reduced by almost half. whisk in the butter and remove from the heat. adjust the seasoning to taste. strain into a sauceboat or decorative bowl.

Chocolate Espresso Pudding - Cooking Light

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup packed brown sugar
• 1/4 cup cornstarch
• 3 tablespoons unsweetened cocoa
• 1 tablespoon instant coffee granules
• 1/8 teaspoon salt
• 2 cups non-fat soymilk
• 2 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract

Recipe

• 1 combine first 5 ingredients in a medium, heavy saucepan, and stir well with a whisk.
• 2 gradually stir in milk, and bring to a boil over medium heat.
• 3 reduce heat, and simmer 1 minute or until thick.
• 4 remove from heat, and add chocolate, stirring until melted.
• 5 stir in vanilla.
• 6 pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap.
• 7 chill at least 4 hours.
• 8 remove plastic wrap to serve.

Amaretto Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 (18 1/2 ounce) box orange cake mix
• 4 eggs
• 1 (3 3/4 ounce) package instant lemon pudding mix
• 1/2 cup canola oil
• 2 tablespoons amaretto liqueur
• 1/2 cup water, plus
• 2 tablespoons water
• 1 teaspoon butter flavoring
• 1 (10 ounce) jar orange marmalade
• 1/4 cup amaretto liqueur
• 5 ounces apricot preserves
• 1 cup chopped toasted almond

Recipe

• 1 grease a bundt pan.
• 2 preheat oven to 350.
• 3 beat eggs until light.
• 4 add remaining cake ingredients and beat for 5 minutes with an electric mixer.
• 5 pour into greased bundt pan.
• 6 bake for 45-60 minutes, depending on oven.
• 7 cake is done when a pick comes out clean.
• 8 for glaze, combine all glaze ingredients except almonds in saucepan.
• 9 heat over med-low heat until melted.
• 10 drizzle the glaze over the cooled cake (which has been placed on a cake/serving plate).
• 11 add the chopped almonds as a"crown" on top.

Berries Almond Crumble

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 cups strawberries (etc) or 8 cups raspberries (etc) or 8 cups blueberries (etc) or 8 cups blackberries (etc)
• 1 tablespoon tapioca, instant
• 3 tablespoons splenda granular, artificial sweetener
• 1/2 teaspoon lemon zest, finely grated
• 1 3/4 cups flour
• 1/4 cup splenda brown sugar blend
• 1/3 cup splenda granular, artificial sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/4 cup light butter, melted
• 1/2 cup almonds, finely chopped

Recipe

• 1 preheat oven to 350°f.
• 2 mix berries in a bowl with tapioca, splenda and lemon zest. set aside.
• 3 whisk flour, both splenda's, spices, and salt in another bowl. stir in butter and almonds until course crumbles are produced.
• 4 pour filling into 9" sq or round pan (ungreased). form topping into 1/4" to 1/2" crumbs and spread over cake.
• 5 bake until filling bubbles - about 45 to 55 minutes. let cool 1/2 hour and serve warm.

Breakfast Buns

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 4 slices bacon
• 1/2 cup onion, chopped
• 1/2 cup frozen spinach
• 1 cup soy cheese
• 6 eggs
• bun
• 1 egg
• 1/4 cup oil
• 1/4 cup sugar
• 1 cup tap water, hot
• 3 1/4 cups flour
• 1 teaspoon salt
• 2 1/4 tablespoons instant yeast

Recipe

• 1 filling:.
• 2 fry bacon until crisp, remove and set aside. keep the grease and set aside as well.
• 3 place chopped onions in hot pan and carmalize, may need to add 1 tbsp of bacon grease. once onions are done, add the spinach and put a lid on, stirring occasionally until spinach is thawed. remove from pan and set aside.
• 4 add 2 tbsp of bacon grease back to pan, whisk and add in 6 eggs and scramble. add other filling ingredients and combine.
• 5 once combined, line a cupcake pan with papers and divide the filling into 10 equal cupcakes. top each with 1-2 tbsp of cheese. place in freezer to set. (this makes assembly easier).
• 6 buns:.
• 7 in a machine, whisk egg, oil, sugar, water, 1 cup flour and salt until flour is smooth. change to a dough hook and add the flour and yeast. let knead for 5 minutes until dough is smooth.
• 8 let rise for 1 hour in a greased bowl, cover with saran wrap.
• 9 punch down, divide the dough into equal balls. (makes about 9 or 10) flatten out a piece of dough, making sure the edges are thinner than the middke and place one of the frozen fillings cfheese side down in the middle of the dough. fold the dough up around the filling, pinch to close and lay on baking sheet pinched side down.
• 10 let rise for 10 minutes.
• 11 bake at 375 for 15-20 minutes.

Cuisinart's Barbecue Sauce ( Bbq Sauce )

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 2 teaspoons unsalted butter
• 1 cup finely chopped onion
• 1 garlic clove, peeled, finely chopped
• 2 cups tomato ketchup
• 1 cup water
• 1/4 cup salt-free tomato paste
• 1/4 cup cider vinegar
• 1/3 cup molasses
• 1/3 cup honey
• 2 tablespoons worcestershire sauce
• 2 tablespoons low sodium soy sauce
• 1 tablespoon prepared horseradish
• 1 tablespoon chili powder (heat level to taste)
• 2 teaspoons instant espresso powder
• 1 1/2 teaspoons dry mustard
• 1 -2 teaspoon liquid smoke (or to taste)
• 1/2-1 teaspoon hot sauce (such as tabasco)

Recipe

• 1 melt the butter in a 3 3/4 quart saucepan over medium heat.
• 2 add onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 minutes – do not brown.
• 3 add ketchup, water, tomato paste, vinegar, molasses, honey, worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard.
• 4 stir to blend; bring the mixture to a boil.
• 5 reduce heat and simmer, uncovered over low heat, about 50 to 60 minutes.
• 6 stir in liquid smoke and hot sauce to taste.
• 7 cool and refrigerate in a covered container until ready to use. may also be frozen.

Frozen Peanut Butter Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 8 ounces cool whip, thawed
• 1 cup cold milk
• 1 1/2 cups chunky peanut butter
• 1 (4 ounce) package instant vanilla pudding
• 1/2 cup strawberry jam or 1/2 cup hot fudge
• 9 inches graham cracker crust

Recipe

• 1 spread 1 cup of cool whip in bottom of pie crust.
• 2 spread jam or fudge sauce over cool whip.
• 3 freeze for about 10 minutes.
• 4 in a bowl gradually add the milk to the peanut butter, blending until smooth.
• 5 add the pie filling mix.
• 6 with electric mixer on low speed, beat 1-2 minutes until well blended.
• 7 fold in the remaining cool whip.
• 8 spoon over the mixture in the crust.
• 9 freeze until firm (about 4 hours).
• 10 garnish with additional cool whip and chopped nuts.

Berried Delight

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 15
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar, divided
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 8 ounces whipped topping, divided
• 4 cups strawberries, halved
• 3 1/2 cups cold milk
• 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix (4-serving size)

Recipe

• 1 mix crumbs, 1/4 cup of the sugar and butter in 13 x 9-inch pan.
• 2 press firmly into bottom of pan.
• 3 refrigerate.
• 4 beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth.
• 5 stir in 1/2 of the whipped topping.
• 6 spread over crust.
• 7 top with strawberry halves.
• 8 pour 3 1/2 cups milk into large bowl.
• 9 add pudding mixes.
• 10 beat with wire whisk 2 minutes.
• 11 pour over strawberries.
• 12 refrigerate 4 hours or until set.
• 13 just before serving, spread remaining whipped topping over pudding.
• 14 garnish with additional strawberries and fresh mint.

Chocolate Easter Eggs

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 1/4 cup butter, melted, do not substitute margarine
• 2 (3 5/8 ounce) packages cook and serve chocolate pudding mix, do not use instant
• 1/2 cup milk
• 1 lb confectioners' sugar
• 1 teaspoon vanilla extract
• 8 ounces dipping chocolate

Recipe

• 1 combine butter, pudding mix and milk in a sauce pan.
• 2 bring to boil and simmer for 2 minutes, stirring constantly.
• 3 remove from heat.
• 4 immediately add sugar and vanilla extract, stir until smooth.
• 5 when cool, shape into eggs and place on wax paper.
• 6 chill until firm.
• 7 melt chocolate and dip eggs.
• 8 place on wax paper.
• 9 let stand until coating hardens.

Breakfast Blueberry Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 lb fresh blueberries or 1 (15 ounce) can blueberries
• 1 (18 ounce) box vanilla cake mix
• 1 (3 1/2 ounce) box instant pudding mix
• 4 eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 cup vegetable oil
• 3/4 cup milk

Recipe

• 1 place oven rack in the middle shelf setting and preheat oven to 325°f
• 2 in a mixing bowl using an electric hand mixer or using a stand mixer (with whisk attachment) put eggs in bowl and mix on medium speed for about 2 minutes. add milk, vegetable oil and vanilla to the eggs. begin mixing on low speed.
• 3 in a separate bowl add the cake mix, nutmeg and the pudding mix and stir with a spoon. slowly add the cake/pudding mixture to the wet ingredients a little at a time. scrape the sides of the bowl as needed -- be careful not to get the spoon stuck in the mixer! and please don't reach into the bowl while the mixer is still running -- it hurts!
• 4 when all of the dry ingredients are in the same bowl as the wet ingredients, mix on medium for 2-3 minutes. turn off mixer. slowly add blueberry's and fold gently with a spoon or rubber "spatula". oh who cares if you break them, they will still taste great!
• 5 grease or paper cup a medium sized muffin tin. fill each muffin cup between 1/2 and 3/4 full (try not to spill any outside of the paper muffin cups or on top of the muffin tray, it is a pain in the butt to scrape off!) bake for about 25 minutes. check doneness with a wooden toothpick. if the tooth pick comes out clean, they are done.

Easiest Oatmeal Pancakes You'll Ever Make!

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (1 5/8 ounce) package instant banana bread oatmeal
• 1 -2 cup pancake mix (just add___type)

Recipe

• 1 follow the directions for pancake mixture, but add enough water to help mix in the package of instant oatmeal as well - until it is the right consistency (should look like a thick cake batter)
• 2 next heat your fry pan or griddle until hot enough to spray oil onto surface. turn down heat to medium and use a spray on oil- lightly coating your surface. let sit a few seconds and pour on your batter. cook until light golden brown and flip and repeat. then top with your favorite topping and enjoy!
• 3 (p.s. try other flavors of instant oatmeal if you like, this is just the one i used :) ).

Chocolate Espresso Fudge

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 1/2 cups sugar
• 1/2 cup margarine
• 2/3 cup evaporated milk
• 7 ounces marshmallow cream
• 1 1/2 cups chocolate chips
• 1 teaspoon vanilla extract
• 2 tablespoons instant espresso
• 1 teaspoon hot water
• 3 tablespoons ground coffee

Recipe

• 1 lightly coat a 9x13 inch pan with non stick cooking spray.
• 2 in large pan combine sugar, margarine, and evaporated milk.
• 3 bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
• 4 remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
• 5 stir in vanilla.
• 6 in a small cup or bowl, mix instant espresso and hot water together until dissolved, and add to mixture.
• 7 stir in ground coffee.
• 8 pour into prepared pan, cool at room temperature.
• 9 cut into bite size pieces,.

Chocolate Eclairs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 2 (4 ounce) packages french vanilla instant pudding
• 1 (12 ounce) container cool whip
• 4 ounces cream cheese
• 1 (14 ounce) box graham crackers
• 4 ounces chocolate chips
• 1 cup confectioners' sugar
• 3 tablespoons margarine
• milk

Recipe

• 1 melt 1 tablespoon butter in 9x13 inch casserole dish. line bottom of pan with graham crackers. in separate bowl, mix cream cheese and 1/2 cup milk until smooth. set aside.
• 2 prepare pudding mix according to package directions, leaving out 1/2 cup of milk. add cream cheese mixture to pudding. fold in cool whip. pour over graham crackers.
• 3 place another layer of graham crackers over pudding mixture. in separate bowl, melt chocolate chips with rest of margarine. mix well. add confectioners sugar. pour on top of crackers. add water if needed to thin mixture.
• 4 refrigerate overnight.

Chocolate Ecstasy

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 1 chocolate cake
• 1 (6 ounce) box instant chocolate pudding mix
• 2 cups milk
• 16 ounces chocolate syrup
• 1 (8 ounce) container cool whip

Recipe

• 1 mix pudding mix with milk and put half in the bottom of your serving dish.
• 2 tear half of cake into bite size pieces and push into pudding layer.
• 3 drizzle chocolate syrup over cake pieces.
• 4 repeat layers once.
• 5 top with cool whip and garnish with a drizzle of chocolate syrup.
• 6 refrigerate until serving.

Favorite Amish Cinnamon Bread

Total Time: 241 hrs Preparation Time: 240 hrs Cook Time: 1 hr

Ingredients

• 1 cup milk
• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 1 cup sugar
• 1 cup flour
• 1 cup vegetable oil
• 1/2 cup milk
• 3 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 (6 ounce) box vanilla instant pudding mix
• 1 cup nuts (optional)
• 1/2 cup raisins (optional)

Recipe

• 1 on day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
• 2 on days 2-5: mush the bag twice daily (remove air first).
• 3 on day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
• 4 on days 7-9: mush the bag twice daily (remove air first).
• 5 on day 10: squeeze contents of bag into large mixing bowl.
• 6 add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
• 7 measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) you may freeze the starters for future use if desired (the second day out of the freezer is day 1).
• 8 to the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
• 9 next add remaining ingredients (except nuts and raisins); mix well.
• 10 then (if using) fold in nuts and raisins.
• 11 spray 2 loaf pans with cooking spray.
• 12 sprinkle generously with cinnamon and sugar.
• 13 pour batter into pans and sprinkle tops with cinnamon and sugar.
• 14 bake at 325 for 1 hour or until done. (25 minutes for muffins).

Chocolate Eggnog

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 4 cups skim milk
• 1 (1 ounce) package jello sugar-free instant chocolate pudding mix
• 1/2 teaspoon rum extract
• 1/4 cup cool whip lite
• 1 dash ground nutmeg

Recipe

• 1 in a blender container, combine skim milk, dry pudding mix and rum extract.
• 2 cover and blend on high 20 to 30 seconds.
• 3 pour into 4 glasses.
• 4 top each with 1 tablespoon cool whip lite.
• 5 lightly sprinkle nutmeg over cool whip lite.
• 6 serves 4 (1 cup) -each serving equals:.

Chocolate Espresso Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 2 1/2 teaspoons espresso powder, instant
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 12 ounces semisweet chocolate
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Recipe

• 1 sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
• 2 melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
• 3 in a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. add eggs and vanilla and mix until combined.
• 4 pour in melted chocolate and beat until combined.
• 5 add flour mixture and chocolate chips and mix on low just until incorporated.
• 6 cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
• 7 preheat the oven to 350 degrees f. line several cookie sheets with parchment paper or silicone baking mats.
• 8 roll dough into 1½-inch balls and place on sheets about 2 inches apart.
• 9 bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. cool cookie sheets on wire racks before removing cookies with a metal spatula.

Chocolate Eclair Torte (not The Graham Cracker One)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs
• 1 (6 ounce) box instant vanilla pudding
• 1 (3 ounce) box instant vanilla pudding
• 4 cups cold milk
• 8 ounces cream cheese, softened
• 1 (12 ounce) can chocolate frosting
• cool whip (optional)
• magic shell chocolate fudge topping (optional)

Recipe

• 1 boil together water and butter in saucepan.
• 2 add flour all at once and stir quickly til a ball forms and leaves the sides of the pan.
• 3 remove from heat.
• 4 cool 5 minutes.
• 5 add eggs one at a time beating well with each addition.
• 6 spread onto bottom of greased 13x9 jellyroll pan (or baking sheet or dish.).
• 7 bake at 400º for 30 minutes. (til puffed and golden.).
• 8 cool.
• 9 beat filling ingredients and spread over crust.
• 10 carefully spread over filling with 1 can chocolate frosting.
• 11 cut into squares and serve topped with cool whip and drizzled with magic shell if desired.

Frozen Pudding Pops

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 9
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1 1/2 cups cold water
• 1 (4 ounce) package instant pudding mix, and pie filling mix any flavor
• 8 paper cups (5oz size)
• 8 wooden sticks

Recipe

• 1 combine eagle brand and water; mix well. add pudding mix; beat well. chill 5 minutes.
• 2 pour equal portions into paper cups. insert a wooden stick in center of each pop; freeze 6 hours or until firm.
• 3 to serve, remove from freezer; let stand 5 minutes. peel off paper cup.

Frozen Pudding Pops

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup instant pudding mix (vanilla or chocolate are best)
• 1/2 cup light cream
• 10 wooden sticks

Recipe

• 1 mix pudding mix with cream.
• 2 pour into popsicle moulds, or freezer trays.
• 3 when partly frozen, stick in popsicle sticks -- and continue freezing.

Chocolate Eclair Refrigerator Cake

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• 3 (3/4 ounce) boxes french vanilla instant pudding
• 3 cups milk
• 1 (8 ounce) container cool whip
• 1 box graham cracker
• 2 tablespoons butter
• 2 tablespoons corn syrup
• 1 1/2 cups confectioners' sugar
• 2 packages nestle choco-bake (unsweetened)

Recipe

• 1 mix pudding with milk until thick, then fold in cool whip.
• 2 in 9x13 pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
• 3 in saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
• 4 after mixing thoroughly, add the chocobake.
• 5 add just enough milk to be able to spread on last layer of graham crackers.
• 6 chill in fridge overnight.
• 7 do not cover.

Basic Roast Duck

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 (4 -5 lb) duck, excess fat removed, rinsed and patted dry with paper towels
• salt
• fresh ground black pepper
• 1 tablespoon soy sauce

Recipe

• 1 preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick).
• 2 season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
• 3 roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
• 4 brush with a little soy sauce, and then turn it breast side up.
• 5 prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
• 6 when the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
• 7 increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
• 8 carve duck and serve.

Fauxtess Cupcakes

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 24
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cocoa powder
• 2 tablespoons instant espresso powder
• 1 1/2 cups milk
• 2 teaspoons vanilla
• 3 egg whites
• 2 cups light corn syrup
• 1/2 teaspoon salt
• 2 cups sifted confectioners' sugar
• 1 tablespoon vanilla extract
• 8 ounces semisweet chocolate pieces
• 3/4 cup heavy whipping cream
• 2 tablespoons butter
• 1 tablespoon vanilla
• 4 cups confectioners' sugar
• 3 tablespoons powdered egg whites
• 6 tablespoons warm water
• 1/2 teaspoon almond extract or 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 350.
• 2 beat butter until softened. add sugar and beat until light and fluffy, about 3 minutes.
• 3 add eggs, one at a time, beating 30 seconds after each addition.
• 4 measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
• 5 measure the milk and vanilla into a measuring thing.
• 6 add about a third of the dry ingredients to the butter/sugar and beat to combine. add about a half of the milk/vanilla and beat to combine. continue adding, alternating between dry and wet and finishing with the dry.
• 7 scoop batter into mini cupcake pan lined with cups or sprayed with a nonstick butter spray. cupcake cups should be only about 3/4 full. bake at 350 degrees for about 15-18 minutes or until a cake tester comes out clean.
• 8 remove cupcakes and let cool on a wire rack- during this time- prepare the marshmallow cream and put into a pastry bag to pipe into the center of the cupcake (for filling).
• 9 in a large mixing bowl combine egg whites, syrup and salt. beat for 10 minutes until thick. add confectioners' sugar at low speed. then add vanilla extract and beat until blended.
• 10 pipe into the centers of the cupcakes (i take a chopstick and stick it in the center about halfway down and make small circles- widening as i go- about dime to nickel size- no bigger though).
• 11 for the ganache- bring the heavy cream and butter to just boiling, immediately remove and pour over the coarsely chopped chocolate and whisk until smooth, add vanilla or liquor of choice at this time and let cool slightly- make a crumb coat on the top of the cupcake to ensure a smooth top, place in fridge for 5 min to set the coat, then dip the top of the cupcakes into the ganache- it will smooth out as it cools- flatten out any major peaks though- make it smooth with a spoon back or offset spatula. put the cupcakes back into fridge for about 10 minutes. at this time- make the royal icing. (ps: keep ganache leftovers- place in fridge for a few hours, remove and roll into truffles- then roll in cocoa or powdered sugar -- yum).
• 12 take the powdered egg whites, powdered sugar and mix in mixer till combined. add warm water 1 tbsp at a time till the consistency is a bit thicker than toothpaste- about 5 to 7 minutes- should not be at all runny- but use it quick- it hardens fast. pipe the "hostess" squiggles on top and viola- fauxtess cupcakes --.
• 13 enjoy-.

Chewy Oatmeal Chip Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 tablespoons unsalted butter, softened (no substitutes)
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup rolled oats (not instant)
• 1 cup chocolate chips
• 1 cup raisins (i use raisinets to increase the chocolate fix idea in this recipe)

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat the butter and sugar until mixed, then beat in the egg and the vanilla; continue to beat until smooth.
• 3 stir in flour, baking soda, cinnamon and salt.
• 4 stir in oatmeal, chips, and raisins.
• 5 drop by tablespoons onto lightly greased cookie sheets; use a fork to flatten cookies slightly.
• 6 bake about ten minutes, until golden and still moist.
• 7 cool on pans for one minute, then transfer to a rack to finish cooling.

Chocolate Eclair Pie

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• graham cracker
• 3 cups milk
• 2 (1 1/2 ounce) packages french vanilla instant pudding
• 8 ounces cool whip
• 2 (1 ounce) packages choco-bake
• 2 teaspoons karo corn syrup
• 1 teaspoon vanilla
• 3 tablespoons butter
• 1 1/2 cups powdered sugar

Recipe

• 1 butter a 9x13 pan.
• 2 line bottom with graham crackers.
• 3 in mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
• 4 pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
• 5 topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of karo corn syrup, 1 teaspoon of vanilla, 3 tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 tablespoons of milk (add more if needed).
• 6 refrigerate 10-24 hours.

Frozen Oreo Pudding Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 package instant vanilla pudding
• 1 1/2 cups milk
• 3 cups cool whip
• 1 cup crushed oreo cookies
• 1 prepared graham cracker crust

Recipe

• 1 beat vanilla pudding with milk until thick.
• 2 fold cool whip& oreos into pudding.
• 3 spoon into crust.
• 4 freeze pie.

Caramel Apple Fluff - Sugar Free

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 8 ounces sugar-free cool whip (1 large tub, can use the lite or fat free)
• 4 ounces jello sugar-free instant butterscotch pudding mix (1 box)
• 3 -4 apples, peeled and diced up (granny smith apples seem to be sweeter)
• chopped nuts (optional)

Recipe

• 1 mix the cool whip and pudding mix.
• 2 add the apples, and mix it up.
• 3 you can add the chopped nuts on top if you like.
• 4 note: i used granny smith apples because it is really sweet. also, i added 2 scoops of unflavored protien powder.

Caramel Apple Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 (3 1/2 ounce) package instant vanilla pudding
• 8 ounces cool whip
• 6 -8 granny smith apples
• 6 full size snickers bars, cut to bite-size pieces
• 8 ounces pineapple, well drained
• 2 cups mini marshmallows

Recipe

• 1 drain pineapple and mix well with 2 cups marshmallows. (i let this sit overnight in fridge.).
• 2 mix milk and pudding until blended.
• 3 fold in cool whip.
• 4 add pineapple/marshmallow mixture, apples and candy bar pieces. mix well.
• 5 chill until ready to serve.

Frozen Mocha Velvet Lush

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 tablespoons butter, softened
• 1/3 cup sugar
• 1/4 cup flour
• 2 tablespoons cocoa
• 1 teaspoon instant coffee granules, crushed into powder
• 1 large egg
• 1/2 teaspoon vanilla
• 3 cups semisweet chocolate, chip
• 2 teaspoons instant coffee granules, crushed into powder
• 1/4 cup butter
• 3/4 cup hot water
• 2 teaspoons vanilla or 2 teaspoons kahlua
• 2 large eggs
• 1/4 cup icing sugar
• 2 cups whipped cream
• 1/2 cup whipping cream
• 4 semi-sweet chocolate baking squares

Recipe

• 1 for the crust:.
• 2 measure all 7 ingredients into a small bowl.
• 3 beat with a spoon until smooth.
• 4 spread evenly into a greased 9 inch springform pan.
• 5 bake at 350 degrees for 10 minutes or until toothpick comes out clean.
• 6 cool.
• 7 for the filling:.
• 8 measure the first 5 ingredients into a saucepan heat on low until smooth, stirring often.
• 9 beat in 1 egg at a time.
• 10 add icing sugar and beat well.
• 11 cool completely.
• 12 beat whipping cream until stiff.
• 13 fold chocolate mixture into whipped cream.
• 14 pour over cooled crust.
• 15 chill at least 2 hours before glazing.
• 16 for glaze:.
• 17 heat whipping cream in a small sauce pan on low.
• 18 add chocolate, stirring consistantly, until melted and smooth.
• 19 pour over cooled cake, letting some drip down the sides.
• 20 freeze 6 hours before serving or overnight.
• 21 thaw slightly to cut.
• 22 garnish with chocolate curls or chocolate covered coffee beans if desired.

Chocolate Eclair Dessert

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 2 (3 ounce) packages french vanilla instant pudding
• 3 cups milk
• 8 ounces cool whip
• graham cracker
• 2 baking chocolate squares
• 1 tablespoon crisco
• 4 tablespoons milk
• 1 teaspoon vanilla
• 2 teaspoons karo syrup
• 1 1/2 cups powdered sugar

Recipe

• 1 blend the pudding mixes with milk, and then add the cool whip and gently stir together.
• 2 place one layer of the graham crackers in the bottom of a 9x13" pan. pour half of the pudding mix over this.
• 3 lay another layer of crackers into the dish. pour the rest of the pudding mix on.
• 4 melt the baking squares of chocolate and stir together with the crisco. (this recipe originally called for 2 envelopes of choco-bake which i can't find anymore.) add the milk, vanilla, syrup and powdered sugar to the chocolate and mix until smooth.
• 5 lay the third layer of graham crackers over the pudding, and then pour the chocolate mixture over all. smooth it over the whole dish.
• 6 refrigerate overnight, or at least 8-12 hours, covered with plastic wrap. do not make and serve immediately as it will not be the same -- it needs time to blend together.

Basic Roasted Lamb Tenderloin (3 Ww Points)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• cooking spray
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon table salt
• 1 teaspoon black pepper, freshly ground
• 2 teaspoons olive oil
• 2 lbs lean lamb tenderloin

Recipe

• 1 preheat oven to 400ºf. coat a shallow roasting pan with cooking spray.
• 2 combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.
• 3 rub oil all over lamb. sprinkle thyme mixture all over lamb and transfer to prepared pan.
• 4 roast until an instant-read thermometer inserted in center of lamb reads 160ºf, about 30 minutes.
• 5 let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. yields about 3 ounces per serving.

Chocolate Eclair Cake Ii

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 2 (3 ounce) packages instant vanilla pudding
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package chocolate-covered graham cracker cookies
• 1/4 cup milk
• 1/3 cup unsweetened cocoa powder
• 1 cup sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

• 1 in a large bowl, combine pudding mix and 3 cups milk; mix well.
• 2 fold in whipped topping and beat with mixer for 2 minutes.
• 3 in a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• 4 spread 1/2 of the pudding mixture over crackers, then top with graham crackers.
• 5 spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• 6 to make topping: in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla.
• 7 mix well and cool.
• 8 pour sauce over graham cracker layer and refrigerate until set; serve.

Chocolate Eclair Torte (not The Graham Cracker Version)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 cup water
• 1/2 cup butter
• 4 eggs
• 1 cup flour
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 1 teaspoon vanilla
• 2 1/2 cups milk
• 1 (8 ounce) carton frozen whipped topping, thawed (cool whip)
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla
• 2 tablespoons milk
• 2 tablespoons butter
• 2 ounces unsweetened chocolate

Recipe

• 1 crust: preheat oven to 450â°f grease a large jelly roll pan.
• 2 bring water and butter to a boil in a medium saucepan over medium heat.
• 3 add flour and beat until the mixture forms a ball.
• 4 cool 10 minutes.
• 5 beat in eggs.
• 6 spread crust mixture on the prepared pan.
• 7 bake for 20-30 minutes, or until firm.
• 8 don't overbake.
• 9 filling: mix the first 3 ingredients together with an electric mixer until smooth.
• 10 fold in cool whip.
• 11 spread on the cooled crust and chill for an hour or so to firm the filling.
• 12 icing: using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• 13 add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• 14 drizzle over the filling.
• 15 chill before serving for a few hours.
• 16 store the torte in the refrigerator.

Cucuzza Cream Pie

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 1/2 cups cucuzza, peeled, seeded and cubed
• 1/2 cup water
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 3/4 cup milk
• 9 inches pie shells, baked
• whipped cream (optional) or cool whip (optional)

Recipe

• 1 place cubed cucuzza in a saucepan with water.
• 2 if needed, add enough water to cover cucuzza.
• 3 simmer over medium heat until cucuzza is tender, about 15 minutes.
• 4 drain off water and allow cucuzza to cool.
• 5 in a mixing bowl, beat cream cheese until smooth.
• 6 add spices, pudding mix, and milk.
• 7 beat until smooth.
• 8 add cucuzza to the cream cheese mixture and stir.
• 9 pour into pie shell.
• 10 cover and refrigerate at least 3 hours before serving.
• 11 if desired, top with whipped cream or cool whip topping.
• 12 ~note~this pie isn't very colorful.
• 13 if you like you can add a little food coloring in step#5.

Creamy Mocha Berry Parfait

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon cream cheese, softened
• 1 teaspoon sugar
• 1/4 teaspoon brandy extract (optional)
• 1 teaspoon instant coffee, dissolved in 1 tbsp. warm water
• 6 tablespoons thawed whipped topping
• 1 semi-sweet chocolate baking square, shaved, divided
• 1 cup fresh mixed berry (strawberries, raspberries, or even better, mixed with blueberries)

Recipe

• 1 mix cream cheese, sugar, brandy extract and dissolved coffee in small bowl with wire whisk until well blended.
• 2 gently stir in whipped topping and half of the chocolate.
• 3 place 1/2 cup berries in each dessert dish. top evenly with cream cheese mixture; sprinkle with remaining chocolate.
• 4 serve immediately or refrigerate until ready to serve.