I made this for Thanksgiving. It was a hit!
Caramel Pumpkin Bundt Cake
1 yellow cake mix
¼ c. EVOO
2 large eggs
1 c. water
15 oz can pumpkin
1 tsp vanilla
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ c. salted butter
¾ c. packed light brown sugar
¼ c. half and half
1 tsp vanilla
2 c. powdered sugar
Heat oven to 350⁰. Spray bundt pan with cooking spray and set aside. In large mixing bowl, combine yellow cake, oil, eggs, water, pumpkin, vanilla, cinnamon, nutmeg and cloves. Pour into prepared pan and bake 45-50 minutes or until lightly brown. Let it cool in pan for 10 minutes then invert pan onto cooling rack or plate.
Combine butter, brown sugar and half and half in medium saucepan. Bring mixture to a boil then simmer 3 minutes. Do not stir during 3 minutes. Pour into a bowl and let it sit 10 minutes. Add vanilla and powdered sugar and beat until frosting-like consistency. If too thick and crumbly, add more half and half. Immediately drizzle over cooled pumpkin cake.
Yield: 16 pieces.
This turned out great!
1 refrigerated pie crust
1 c. sugar
2/3 c. dark corn syrup
1/3 c. melted butter
1/8 tsp salt
1 tsp vanilla extract
1 ½ c. chopped and whole pecans
Spray 3 quart crock with cooking spray. Place pie crust in crock and mold to fit the shape of the crock. Stir eggs, sugar, corn syrup, butter, salt and vanilla together. Add pecans—saving some for the top. Pour filling over crust and top with pecan halves. Cover and cook on high for 2 ½ to 3 hours.
Yield: 6 servings.
Peanut Butter Cookie Lasagna
2 pkgs family size Nutter Butter cookies
2 pkgs instant, sugar free vanilla pudding
4 c. skim milk
8 oz Cool Whip Lite
½ c. peanut butter (I would use 1/3 c. caramel syrup instead)
30 mini Reese’s peanut butter cups, chopped
Layer 1 package cookies in 13×9 pan. Heat peanut butter in microwave and pour ½ over cookies. Combine pudding mix and milk; pour half over cookies. Top with half the Cool Whip. Then top with half the peanut butter cups. Add another layer of cookies, add rest of pudding, top with remaining pudding, Cool Whip and peanut butter cups. Refrigerate overnight.
Yield: 15 servings. Per serving= 421 Calories; 20g Fat (41.0% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 489mg Sodium.
These were a hit at work.
Blueberry Lemon Cheesecake Bars
18.25 oz yellow cake mix
2 TB butter, melted
½ c. water
2 eggs, divided
2 (8oz) pkgs light cream cheese
½ c. Splenda
1 tsp dried lemon peel
1 tsp lemon flavoring
1 TB lemon juice
2 c. fresh blueberries
Preheat oven to 350*. Spray 13×9 with cooking spray and set aside. In medium bowl, combine cake mix, butter, water and 1 egg. Wet hands and pat mixture into prepared pan. In medium bowl, with mixer, combine cream cheese, 1 egg, Splenda, lemon peel, flavoring and lemon juice. Pour over cake mixture and smooth out. Top with blueberries. Bake 50 minutes or until center is set.
Yield: 15 servings. Per serving= 194 Calories; 7g Fat (31.9% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 272mg Sodium.
Ok, I probably should have used fresh berries. My blender will NOT chop frozen berries, but the recipe said you could use frozen… I had to add about 1 cup of water and even then it was miserable and took forever. But when it was done the flavor was good.
4 c. frozen strawberries
1/2 c. Splenda
1 oz pkg sugar free white chocolate pudding mix
8 oz Cool Whip Lite
Combine berries in blender with Splenda and process until smooth. Add pudding mix and combine. Fold in Cool Whip.
Yield: 8 servings. Per serving= 189 Calories; 4g Fat (18.2% calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 188mg Sodium
So easy and so smooth and yummy!
1/2 cup coconut oil 1/2 cup cocoa powder 1/2 cup smooth peanut butter 1/4 cup honey 1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together. Pour into paper-lined mini muffin tin cups or silicon muffin cups and fill half-inch full. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator.
Yield: 24. Per candy= 86 Calories; 8g Fat (71.8% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium