Chocolate Brownie Pie

♛♛ Fudge Brownie Pie♛♛ 

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, 
beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve. 

SO I HAVENT TRIED THIS YET, BUT IT LOOKS LIKE A WINNER. AND I AM ALL ABOUT EASY!!! HAD TO SHARE!

Ingredients

1 box yellow cake mix (& ingredients to make cake)

2 box (small) instant banana pudding...

4 c milk

8 oz whipped topping

20 vanilla wafers, crushed

sliced bananas - use your own judgment

Directions

1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.

2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

4 Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

For more recipes ,DIY projects, and helpful hints, join us Kathleen's Healthy Eating Support Group

Pumpkin Better Than Sex Cake

•1 box yellow cake mix

•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)

•1 – 14 oz. can sweetened condensed milk (fat free is ok)

•1 – 8 oz. tub cool whip (lite is ok)

•½ bag Heath Bits

•Caramel Sundae Sauce

NOTE: MAKE ACCORDING TO POSTED INSTRUCTIONS. DO NOT MAKE CAKE AS DIRECTED ON BOX

Instructions

1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.

2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).

3.Remove cake from oven and let cool for about 10 minutes after baking.

4.Using the end of a wooden spoon to poke holes all over the top of the cake.

5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.

6.Refrigerate for 30 minutes.

7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (note: if you want it less sweet you can use less of the jar)

8.Refrigerate for 3-4 hours, or overnight

Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce

10 soft taco shells (smaller flour tortillas) 

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish

Scotty's Mac & Cheese

Scotty's Mac n' Cheese

Uncooked Elbow Macaroni

1 stick melted butter

Salt & Pepper to Taste

4 Cups Shredded Cheese (Sharp Cheddar or whatever you prefer.)

1 Quart Half & Half

Options : Onions, Green Chiles, Meat

 

Use 13 X 9 inch Pyrex Pan

Layer bottom of pan with 1 layer uncooked elbow macaroni. Add 2^nd layer on top.

Don't layer any more than 2 layers.

Cover with melted butter, cheese, salt, and pepper and any options and

cover with Half & Half.

 

Cook at 350 degrees until bubbly, approximately 30 minutes.