Simple Sausage Lasagna Recipe

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95% would make again

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When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.

• 12 Servings
• Prep: 20 min. Bake: 55 min. + standing

Ingredients

• 1 pound bulk pork sausage
• 1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional
• 1/2 cup water
• 2 eggs, beaten
• 3 cups (24 ounces) 4% cottage cheese
• 1/3 cup grated Parmesan cheese
• 1 to 2 tablespoons dried parsley flakes
• 1/2 teaspoon each garlic powder, pepper, dried basil and oregano
• 9 uncooked lasagna noodles
• 3 cups (12 ounces) shredded part-skim mozzarella cheese

Directions

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley and seasonings.
• Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice.
• Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving. Yield: 12 servings.

Caramel-Pecan Cheesecake Pie Recipe

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91% would make again

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In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make.—Becky Ruff, Monona, Iowa

• 6-8 Servings
• Prep: 15 min. Bake: 35 min. + chilling

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions

• Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
  
  Editor’s Note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Holiday Baking

Have your family and friends wake up to delicious morning favorites like cinnamon rolls, sticky buns, stollen, scones, muffins, fruitcake, yeast breads, quick breads and coffee cake.

Hướng dẫn làm sữa chua

Smooth Vanilla Cheesecake

Smooth Vanilla Cheesecake

I've always loved the smooth creamy taste of a baked cheesecake .. . .

I've experimented with many different methods and I've found the secret.

No cracks. . . not a one.

It is one of the easiest and classiest desserts to serve.

Creamy Vanilla Cheesecake

• Preheat oven to 325

Roughly cut a piece of parchment paper to fit larger than a 9 inch spring form pan. Lay the parchment paper on to the bottom and put the edge around and squeeze the pan shut leaving the excess paper on the outside of the pan. I do this because it makes it really easy to transfer onto a serving plate once it is very well chilled. .

• 1 1/4 cups graham wafer crumbs
• 1/4 cup melted butter

Mix together the crumbs and the butter and press into the pan. I use a flat bottomed glass to make it nice and smooth and firmly pressed.

Bake the crumbs in the pan for about 10 minutes or until they are a bit fragrant.

Filling

• 4 packages cream cheese. . . total 2 pounds .. . . room temperature
• 5 farm fresh eggs
• 1 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1 teaspoon salt
• a squeeze fresh lemon juice. . maybe a couple of teaspoons

Topping

• 1 1/2 cup sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla

Make sure that all your ingredients are room temperature.
Preheat oven to 500 F
In a large mixing bowl, beat the cream cheese on low for a minute or two until it is smooth and creamy.
Add the salt and the sugar and beat another minute or two until it is smooth. Never beat the cheese to death. Incorporating too much air will cause your cheesecake to rise and then fall and the .. .well you know what happened to humpty dumpty.
Stop your mixer in between to scrape down the sides so that all the cream cheese and sugar is evenly mixed.
Add the flour and mix until incorporated. . .not more than a minute. Now. . you don't really absolutely need flour but it helps to bind the custard. . .and keep the cheesecake stable.
Now. . .the eggs should be cracked into a bowl and at room temperature. Add one egg at a time. . they'll naturally slip in one at a time if you don't dump your bowl to quickly.
Mix the eggs in just until smooth. Add the cream and and the vanilla and lemon juice. . .another mix for half a minute.
Take your pan with the cooled crumb crust and wrap it in heavy aluminum foil. It doesn't need to be anything fancy .. .sometimes the fat will ooze a bit and the foil also helps to insulate the pan a bit. (well that's why I do it)
Now. . .
Gently pour the cheesecake batter into your pan and set it in the 500 degree oven. Set your timer for 10 minutes. At 10 minutes turn your oven to 200 degrees. Bake for another hour and 10 minutes. Don't peek.
While the cheesecake is baking, stir together your sour cream, sugar and vanilla.
After the hour and ten, the cake should be fairly set. . open up the oven and pour your topping (which really is optional but I love it) on your cake smooth it out and put it back in your oven for another 10 minutes.
Put an instant read thermometer in the center of the cheesecake. Your aim is to have it read 150.
The total baking time shouldn't be more than about an hour and a half up to an hour and forty minutes but you really need the instant read thermometer to help you with knowing when it is done. The jiggly in the center is also a good judge but it is hard to get it perfect with this test. I hate to say the exact time because every oven is a wee bit different. . you need the thermometer .. .150
Take the cheesecake out of the oven and let it sit in a draft free room temperature spot for a few hours and then chill it completely in the fridge.
Blueberry Sauce

• 2-3 cups fresh blueberries
• 1 tablespoon cornstarch
• 1/3 cup sugar or to taste
• a squeeze of lemon juice
• 1/2 cup water

Combine all this and cover and put in the microwave for a minute, stir and cook for another minute or two until bubbly.
I also made some raspberry coulis which is 2 cups of raspberries and a half cup of sugar in the blender. .
Pool a little raspberry sauce on your plate, put on your cheesecake and cover with a good tablespoon or two of blueberry sauce. . .and a dollop of whipped cream for good measure.
Have ONE piece. . .and share the rest. ( that is my heart healthy tip)

Mennonite Girls Can Cook

Wednesday, February 3, 2010

Bagel Sandwich

I always keep some Whole Wheat Multigrain Bagels in my freezer for a quick lunch. When you buy bagels don't assume that a Mulitgrain Bagel is Whole Wheat. Depending on where you live. . .Multigrain might very well mean that the Bagel has various grains in it. Read your label to be sure that the flour is Whole Wheat.
On this bagel I change up the ingredients but I almost always use a meat. . a type of cheese. .and a topping of veggie. Try different combinations to keep your lunches interesting.

1. First spread your bagel with Dijon Mustard.
2. Then choose a thin slice or two of either

• smoked turkey or chicken
• lean ham
• crisp bacon
• a cheese of your choice. I used a spicy jalapeno havarti.

Top with a few slices of veggie . . or just thin tomato. Keep the tomato thin so it broils up nicely.
If you want a veggie sandwich just use some peppers and cheese.
I'm sure you will have lots of your own ideas. . .please share. I'll add them onto the recipe.

Rolo Cookies

If you are looking for a nice gooey, caramel-filled chocolate cookie...here's a recipe for you. They've been a Christmas favorite at our place for some years...since the time my sister was employed at Nestle Canada and had access to Rolos in abundance! Now it seems I'm always on a mad hunt just before Christmas, looking for Rolos. This year I found them at the third store...but they were all out of the regular Rolos, and had only the jumbo sized or a bag of minis. I used Rolo minis this year...and they work great! The cookies are a wee bit smaller...but nicer for the Christmas trays.

Rolo Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3/4 cup cocoa
2 1/2 cups flour
1 tsp. baking soda
1 cup chopped pecans
1 Tablespoon sugar
48 Rolo candies (or one bag Rolo minis)

Cream 1 cup butter together with the brown and white sugar until light and fluffy. Add vanilla and eggs...beat well. Add flour, cocoa, and baking soda. Stir in a half cup of the chopped pecans.
In a separate bowl, combine 1/2 cup chopped pecans with 1 tablespoon sugar. With floured hands, wrap 1 tablespoon of dough around a Rolo, covering completely. Press one side of dough/ball into pecan sugar mixture. Place, nuts side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 7-10 minutes, or until set and slightly cracked. Cool two minutes...remove from pans.

Chocolate Caramel Cookies Recipe

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100% would make again

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This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry.

This recipe is:

Contest Winning

• 30 Servings
• Prep:25 min. Bake: 10 min.

Ingredients

• 1 cup butter, softened
• 1 cup plus 1 tablespoon sugar, divided
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 2-1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup chopped pecans, divided
• 1 package (13 ounces) Rolo candies

Directions

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans.
• Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway.
• Place with nut side up on ungreased baking sheets. Bake at 375° for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely. Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 244 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 134 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Caramel Heavenlies Recipe

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91% would make again

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My mom made these dressy, sweet cookies for cookie exchanges when I was a little girl, letting me sprinkle on the almonds and coconut. They're so easy to fix that sometimes I can't wait 'til Christmas to make a batch. —Dawn Burns, Troy, Ohio

This recipe is:

Contest Winning

• 36 Servings
• Prep: 20 min. Bake: 15 min.

Ingredients

• 12 whole graham crackers
• 2 cups miniature marshmallows
• 3/4 cup butter
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1 cup sliced almonds
• 1 cup flaked coconut

Directions

• Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.
• Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles. Yield: about 6 dozen.

Nutrition Facts: 2 pieces equals 110 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 68 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.

Makeover Corn 'n' Green Bean Bake Recipe

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50% would make again

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The result of our makeover is a delicious, creamy, cheesy casserole perfect for any night of the year. While the original is so decadent that you might make it only for those really special occasions, the Makeover Corn 'n' Green Bean Bake is great year round, yet tasty enough for those festive times, too.

This recipe is:

Healthy

• 12 Servings
• Prep: 20 min. Bake: 40 min.

Ingredients

• 3-1/2 cups frozen corn, thawed
• 2 cans (14-1/2 ounces each) French-style green beans, drained
• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (8 ounces) plain yogurt
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
• 1/3 cup reduced-fat butter, melted

Directions

• In a large bowl, combine the first nine ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 3/4 cup equals 241 calories, 11 g fat (6 g saturated fat), 32 mg cholesterol, 679 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.

Makeover Crunchy Sweet Potato Casserole Recipe

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100% would make again

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This makeover version of sweet potato casserole still has its comforting flavor and sweet topping, but it boasts half the fat of the original. It also has fewer calories and contains 46% less cholesterol.—Scott Jones, Tulsa, Oklahoma

This recipe is:

Healthy

• 6 Servings
• Prep: 20 min. Bake: 35 min.

Ingredients

• 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon lemon extract
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 
  TOPPING:
• 2/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cold butter
• 1/4 cup chopped pecans

Directions

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.
• In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 6 servings.

Nutritional Analysis: 1/2 cup equals 331 calories, 10 g fat (4 g saturated fat), 48 mg cholesterol, 113 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.

Thanksgiving Makeover Recipes

Keep your favorite Thanksgiving recipes on the table by using these healthy Thanksgiving makeover recipes

Recipe: Makeover Holiday Salad

This lightened-up Makeover Holiday Salad is sure to add a festive, guilt-free touch to your holiday table.
—Pat Schmeling, Germantown, Wisconsin.

Pumpkin Walnut Cheesecake Recipe

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95% would make again

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"One of my Bunco friends gave me this recipe, and it has quickly become a family favorite. It's a great dessert for Thanksgiving and you can't eat just one slice!" Susan Garoutte, Georgetown, Texas

• 12 Servings
• Prep: 40 min. Bake: 1-1/2 hours + chilling

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1/4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 5 eggs, lightly beaten
• 
  TOPPING:
• 6 tablespoons butter, softened
• 1 cup packed dark brown sugar
• 1 cup chopped walnuts

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
• Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

Nutrition Facts: 1 slice equals 667 calories, 43 g fat (22 g saturated fat), 187 mg cholesterol, 379 mg sodium, 65 g carbohydrate, 3 g fiber, 11 g protein.

Thanksgiving Recipes

Looking for a Thanksgiving menu? Pick Thanksgiving dinner recipes and create your own menu featuring appetizers, side dishes, main dishes and dessert recipes, and decorating and entertaining ideas for your Thanksgiving party.

Chocolate Chip Cheese Ball Recipe

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96% would make again

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Your guests are in for a sweet surprise when they try this unusual cheese ball...it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. I especially like it because it can be assembled in a wink. -Kelly Glascock, Syracuse, Missouri

This recipe is:

Contest Winning

Quick

• 16 Servings
• Prep: 10 min. + chilling

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans
• Graham crackers

Directions

• In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
• Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
• Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).

Nutrition Facts: 1 serving (2 tablespoons) equals 206 calories, 17 g fat (8 g saturated fat), 31 mg cholesterol, 101 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Christmas Candy Recipes

Easy Christmas candy recipes for scrumptious homemade candy including fudge recipes, toffee candy, truffles, Peppermint bark, caramels, brittle and hard Christmas candy.

Chocolate Hazelnut Truffles Recipe I've given these delectable candies with a nutty surprise inside to teachers and friends. —Debra Pedrazzi, Ayer, Massachusetts

Chocolate Hazelnut Truffles Recipe

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88% would make again

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From Ayer, Massachusetts, Debra Pedrazzi notes, "I've given these delectable candies with a nutty surprise inside to teachers and friends."

This recipe is:

Quick

• 24 Servings
• Prep: 25 min. + chilling

Ingredients

• 3/4 cup confectioners' sugar
• 2 tablespoons HERSHEY®’S Cocoa
• 4 milk chocolate candy bars (1.55 ounces each)
• 6 tablespoons butter
• 1/4 cup heavy whipping cream
• 24 whole hazelnuts
• 1 cup ground hazelnuts, toasted

Directions

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.
• Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Holiday Gelatin Mold Recipe

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75% would make again

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“Because I care for a teenager with diabetes, I decided to change my annual Thanksgiving salad so she could have some.” -Mareen Robinson of Spanish Fork, Utah

This recipe is:

Contest Winning

Healthy

Quick

• 12 Servings
• Prep: 25 min. + chilling

Ingredients

• 1 package (.3 ounce) sugar-free lemon gelatin
• 1 package (.3 ounce) sugar-free strawberry gelatin
• 1 package (.3 ounce) sugar-free cherry gelatin
• 1-3/4 cups boiling water
• 1 can (20 ounces) unsweetened crushed pineapple
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 medium navel orange, peeled and sectioned
• 3/4 cup reduced-fat whipped topping
• 1/4 cup fat-free sour cream

Directions

• In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture.
• Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm.
• In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Yield: 12 servings (3/4 cup topping).

Nutrition Facts: 2/3 cup gelatin with 1 tablespoon topping equals 105 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 62 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Cocoa Banana Cupcakes Recipe

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77% would make again

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Rochelle Brownlee of Big Timber, Montana shares the recipe for these moist cupcakes with milk banana flavor. The cocoa powder in the frosting boosts the chocolate flavor while the melted chocolate gives it a creamy texture, making it easier to spread.

This recipe is:

Healthy

• 18 Servings
• Prep: 15 min. Bake: 20 min. + cooling

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon each baking soda and salt
• 2 eggs
• 1-1/4 cups fat-free milk
• 1 cup mashed ripe banana (2 to 3 medium)
• 3 tablespoons canola oil
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 
  FROSTING:
• 4 ounces reduced-fat cream cheese
• 3 tablespoons fat-free milk
• 2 ounces semisweet chocolate, melted and cooled
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 2 cups confectioners' sugar
• 1/3 cup baking cocoa

Directions

• In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
• Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely.
• Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes. Yield: 1-1/2 dozen.

Nutritional Analysis: One cupcake equals 224 calories, 6 g fat (2 g saturated fat), 29 mg cholesterol, 171 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Salty Peanut Squares Recipe

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100% would make again

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If your gang likes corn chips, they’ll love the sweet and salty blend in these fast-fixing bars from Wanda Borgen in Minot, North Dakota. They also make great take-along treats for picnics or tailgate parties and are so easy, the kids just may want to make their own batch.

This recipe is:

Quick

• 24 Servings
• Prep: 15 min. + cooling

Ingredients

• 1 package (10 ounces) corn chips, lightly crushed, divided
• 1 cup unsalted peanuts, divided
• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 1/2 cup milk chocolate chips, melted

Directions

• Place half of the corn chips and peanuts in a greased 13-in. x 9-in. pan; set aside. In a large saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan.
• Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over mixture in pan; press down lightly. Drizzle with melted chocolate. Cool before cutting. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 254 calories, 14 g fat (3 g saturated fat), 1 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.

Frosted Brownies Recipe

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50% would make again

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You can't go wrong with this traditional treat. These fudgy frosty squares travel well to potlucks and picnics and are sure to be one of the first desserts to disappear. —Pat Yaeger, Naples, Florida

• 30 Servings
• Prep: 20 + cooling Bake: 25 min.

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 1 cup canola oil
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• 
  FROSTING:
• 2 tablespoons butter
• 2 ounces unsweetened chocolate
• 2-1/2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Directions

• In a large microwave-safe bowl, heat chocolate until melted. Add oil and sugar; mix well. Stir in eggs and vanilla. Add flour and salt; mix well. Stir in the nuts. Pour into a greased 13-in. x 9-in. baking pan.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
• For frosting, melt butter and chocolate; stir until smooth. Cool to room temperature. In a bowl, combine the chocolate mixture, confectioners' sugar, milk and vanilla until smooth. Frost brownies. Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 223 calories, 12 g fat (2 g saturated fat), 31 mg cholesterol, 37 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Pumpkin Cupcakes Recipe

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62% would make again

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A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.—Mary E. Relyea, Canastota, New York

This recipe is:

Contest Winning

• 16 Servings
• Prep: 30 min. Bake: 20 min. + cooling

Ingredients

• 2/3 cup shortening
• 2 eggs
• 3/4 cup maple syrup
• 1/2 cup 2% milk
• 1-1/2 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 cup canned pumpkin
• 1 can (8 ounces) crushed pineapple, drained
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups confectioners' sugar

Directions

• In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
• For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.

Nutrition Facts: 1 cupcake equals 303 calories, 17 g fat (7 g saturated fat), 50 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Apple-Berry Streusel Bars Recipe

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100% would make again

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With fruity filling and nutty topping, these attractive bars taste like they cost a pretty penny.—Jane Acree, Holcomb, Illinois

• 48 Servings
• Prep: 10 min. Bake: 45 min.

Ingredients

• 2-1/2 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups old-fashioned oats
• 1-1/4 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 cup butter, melted
• 3 cups thinly sliced peeled tart apples
• 1 jar (12 ounces) raspberry preserves
• 1/2 cup finely chopped walnuts

Directions

• In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes.
• In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture.
• Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars. Yield: 4 dozen.

Nutritional Analysis: 1 bar equals 121 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 56 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Pound Cake Ring Recipe

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100% would make again

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"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.

• 32 Servings
• Prep: 15 min. Bake: 1 hour + cooling

Ingredients

• 1 pound butter, softened
• 3 cups sugar
• 6 eggs
• 1/2 cup plus 1 tablespoon milk
• 1 tablespoon lemon juice
• 1-1/2 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1/2 teaspoon lemon extract
• 4 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Confectioners' sugar, fresh peaches, blackberries and mint, optional

Directions

• In a bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the milk, lemon juice, vanilla, lemon peel and extract. Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture and mix well.
• Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake or one of the other cakes on this page.) Bake at 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. If desired, dust with confectioners' sugar and garnish with fruit and mint. Yield: 2 cakes (9 cups batter).

Recipes with Base Mix: Marble Loaf Cake

Nutrition Facts: 1 piece equals 253 calories, 13 g fat (8 g saturated fat), 71 mg cholesterol, 153 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Pineapple Pound Cake Recipe

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Jazz up the basic batter with golden pineapple, red cherries and pecan halves to create this lovely upside-down dessert. "I usually entertain anywhere from 12 to 20 guests, so this moist cake is often on the menu," Joan notes.

• 12 Servings
• Prep: 15 min. Bake: 55 min. + cooling

Ingredients

• 1 can (20 ounces) sliced pineapple
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 9 maraschino cherries, halved
• Pecan halves, optional
• 4-1/2 cups pound cake batter (from Pound Cake Ring recipe also in Recipe Finder)

Directions

• Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13-in. x 9-in. baking dish.
• Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake near the center comes out clean. Immediately invert onto a serving platter. Cool. Yield: 12 servings.

Tiramisu Brownies Recipe

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63% would make again

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• 36 Servings
• Prep: 25 min. Bake: 45 min. + cooling

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1 cup butter, softened
• 1-1/3 cups plus 1/4 cup sugar, divided
• 8 eggs
• 1 cup cake flour
• 1/4 cup instant coffee granules or espresso powder
• 2 cartons (8 ounces each) Mascarpone cheese
• 2 teaspoons vanilla extract
• 1 teaspoon baking cocoa

Directions

• In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.
• Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.
• For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth.
• Pour 4 cups of chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.
• Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
• Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator. Yield: 3 dozen.

Raspberry Chocolate Cake Recipe

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73% would make again

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Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful.—Marlene Sanders, Paradise, Texas

• 16 Servings
• Prep: 45 min. + standing Bake: 35 min. + cooling

Ingredients

• 3 cups sugar
• 2-3/4 cups all-purpose flour
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 1-1/4 cups buttermilk
• 3/4 cup canola oil
• 3 teaspoons vanilla extract
• 3 eggs
• 1-1/2 cups strong brewed coffee, room temperature
• 
  FILLING:
• 3 tablespoons all-purpose flour
• 6 tablespoons milk
• 6 tablespoons shortening
• 3 tablespoons butter, softened
• 3 cups confectioners' sugar
• 2 tablespoons raspberry liqueur
• 1/4 teaspoon salt
• 2 drops red food coloring, optional
• 4 tablespoons seedless raspberry jam, melted
• 
  FROSTING:
• 1 package (8 ounces) cold cream cheese
• 1/3 cup butter, softened
• 1/2 cup baking cocoa
• 1 tablespoon raspberry liqueur
• 4 cups confectioners' sugar

Directions

• Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
• Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.
• For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
• In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
• Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
• Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
• In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.

Yummy S'more Snack Cake Recipe

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83% would make again

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“This cake is a close second to s'mores by the campfire. You can adjust the amount of marshmallows and chocolate chips to your liking.” Deborah Williams - Peoria, Arizona

This recipe is:

Healthy

• 20 Servings
• Prep: 20 min. Bake: 20 min. + cooling

Ingredients

• 2-1/2 cups reduced-fat graham cracker crumbs (about 15 whole crackers)
• 1/2 cup sugar
• 1/3 cup cake flour
• 1/3 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 egg whites
• 1 cup light soy milk
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 cups miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg whites, soy milk, applesauce and oil. Stir into dry ingredients just until moistened. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
• Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are softened. Cool on a wire rack for 10 minutes.
• In a microwave, melt chocolate chips; stir until smooth. Drizzle over cake. Cool completely on a wire rack. Yield: 20 servings.

Nutrition Facts: 1 piece equals 168 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 159 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.