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Rhubarb Cheese Pie Recipe
8 Servings / Prep: 35 min. Bake: 25 min. + chilling
Ingredients:
Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 eggs, lightly beaten
1 egg yolk
Directions:
Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.
Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

Rhubarb Cheese Pie Recipe

8 Servings / Prep: 35 min. Bake: 25 min. + chilling

Ingredients:

  • Pastry for single-crust pie (9 inches)
  • 4-1/2 teaspoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 cup sugar, divided
  • 1/2 cup water
  • 3 cups sliced fresh or frozen rhubarb
  • 1 teaspoon vanilla extract, divided
  • 12 ounces cream cheese, softened
  • 2 eggs, lightly beaten
  • 1 egg yolk

Directions:

  1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
  3. In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
  4. Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.

Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

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Easter Nest Cookies
A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.
Prep: 45 min / Total: 45 min / Makes: 24 cookies
Ingredients:
1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
1 container (12 oz) fluffy white frosting
1 cup flaked coconut
Food color
Jelly Beans
Directions:
Bake cookies as directed on package. Cool completely, about 10 minutes.
Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
Top with jelly beans or candy coated chocolate peanut candy.

Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

  • 1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
  • 1 container (12 oz) fluffy white frosting
  • 1 cup flaked coconut
  • Food color
  • Jelly Beans

Directions:

  1. Bake cookies as directed on package. Cool completely, about 10 minutes.
  2. Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
  3. Top with jelly beans or candy coated chocolate peanut candy.
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Lemon Crumb Cake Recipe
20 Servings / Prep: 20 min. Bake: 30 min. + cooling
Ingredients:
2 cups buttermilk
1 cup sugar
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15-3/4 ounces) lemon pie filling
Topping:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
1/4 cup sliced almonds, toasted
Reduced-fat vanilla ice cream, optional
Directions:
In a large bowl, beat the first five ingredients until well blended, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by tablespoonfuls over batter.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.
Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Lemon Crumb Cake Recipe

20 Servings / Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

  • 2 cups buttermilk
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15-3/4 ounces) lemon pie filling

Topping:

  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup cold butter, cubed
  • 1/4 cup sliced almonds, toasted
  • Reduced-fat vanilla ice cream, optional

Directions:

  1. In a large bowl, beat the first five ingredients until well blended, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by tablespoonfuls over batter.
  2. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

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Peanut Butter Easter Eggs Recipe
16 Servings / Prep: 35 min. + chilling
Ingredients:
1/2 cup butter, softened
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles
Directions:
In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.
Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

  • 1/2 cup butter, softened
  • 2-1/3 cups confectioners’ sugar
  • 1 cup graham cracker crumbs
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups dark chocolate chips
  • 2 tablespoons shortening
  • Pastel sprinkles

Directions:

  1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
  2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

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Vanilla Pudding with Sauteed Pears
Serves: 4 / Hands-On Time: 20m / Total Time: 1hr 30m
Ingredients:
For The Pudding:
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 eggs
2 tablespoons unsalted butter, melted; plus 2 more tablespoons (unmelted) for the pears
1 1/2 teaspoons vanilla
2 tablespoons unsalted butter, melted
For The Sauteed Pears:
2 pears
2 tablespoons unsalted butter
2 tablespoons sugar
ground cinnamon
Directions:
Make the pudding. In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Whisk in the whole milk and eggs until well blended. Over medium-high heat, heat the mixture to simmering, whisking constantly; cook for 1 minute.
Remove from heat. Whisk in vanilla and melted butter. Pour into a shallow metal bowl and place waxed paper directly on the surface. Refrigerate to chill, about 1 hour.
Prepare the pears. Core and thinly slice the pears. In a skillet, over medium-high heat, melt the butter.
Saute the pears in the butter for 3 minutes. Sprinkle with 2 tablespoons sugar and cook, stirring, until the sugar turns golden. 3 minutes.
Spoon the pudding into cups and top with the warm pears; sprinkle with some ground cinnamon.

Vanilla Pudding with Sauteed Pears

Serves: 4 / Hands-On Time: 20m / Total Time: 1hr 30m

Ingredients:

For The Pudding:

  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 eggs
  • 2 tablespoons unsalted butter, melted; plus 2 more tablespoons (unmelted) for the pears
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons unsalted butter, melted

For The Sauteed Pears:

  • 2 pears
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • ground cinnamon

Directions:

  1. Make the pudding. In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Whisk in the whole milk and eggs until well blended. Over medium-high heat, heat the mixture to simmering, whisking constantly; cook for 1 minute.
  2. Remove from heat. Whisk in vanilla and melted butter. Pour into a shallow metal bowl and place waxed paper directly on the surface. Refrigerate to chill, about 1 hour.
  3. Prepare the pears. Core and thinly slice the pears. In a skillet, over medium-high heat, melt the butter.
  4. Saute the pears in the butter for 3 minutes. Sprinkle with 2 tablespoons sugar and cook, stirring, until the sugar turns golden. 3 minutes.
  5. Spoon the pudding into cups and top with the warm pears; sprinkle with some ground cinnamon.
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Fudgy Truffle Eggs
Make homemade Easter eggs in a flash with just 5 ingredients
Prep: 35 min / Total: 3 hr / Servings: 48
Ingredients:
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
1 teaspoon vanilla
1/4 cup creamy peanut butter or marshmallow creme
1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating
Directions:
In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
  • 1 teaspoon vanilla
  • 1/4 cup creamy peanut butter or marshmallow creme
  • 1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

  1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
  2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
  3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  4. In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.
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Black-and-White Cheesecake Squares
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Yield: Makes 24
Ingredients:
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
Directions:
Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Black-and-White Cheesecake Squares

Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.

Yield: Makes 24

Ingredients:

  • Vegetable oil cooking spray
  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar

Directions:

  1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
  2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
  3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
  4. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
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Coconut Macaroons
Yield: Makes about 40 macaroons
We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.
Ingredients:
Vegetable oil cooking spray
10 egg whites
2 cups unsweetened dried shredded coconut
2 cups plain quick-cooking oats
1 tablespoon vanilla extract
3/4 cup sugar
1/2 teaspoons bittersweet chocolate morsels
1 teaspoon trans-fat-free soft-tub margarine
Preparation:
Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

  • Vegetable oil cooking spray
  • 10 egg whites
  • 2 cups unsweetened dried shredded coconut
  • 2 cups plain quick-cooking oats
  • 1 tablespoon vanilla extract
  • 3/4 cup sugar
  • 1/2 teaspoons bittersweet chocolate morsels
  • 1 teaspoon trans-fat-free soft-tub margarine

Preparation:

  1. Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.
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Carrot Oatmeal Cookies Recipe
72 Servings / Prep: 30 min. + chilling Bake: 10 min./batch
Ingredients:
1 cup butter, softened
1 cup shortening
1-1/2 cups sugar
1-1/2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups shredded carrots
4 cups quick-cooking oats
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 cup chopped walnuts
1 cup miniature semisweet chocolate chips
Directions:
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.
Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Carrot Oatmeal Cookies Recipe

72 Servings / Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients:

  • 1 cup butter, softened
  • 1 cup shortening
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots
  • 4 cups quick-cooking oats
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup chopped walnuts
  • 1 cup miniature semisweet chocolate chips

Directions:

  1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
  2. Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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Hot Chocolate Cupcakes
Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”
Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes
Ingredients:
1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
1/4 teaspoon unsweetened baking cocoa
6 miniature pretzel twists, broken in half
Directions:
Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.
If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.
Nutritional Information:
1 Serving (1 Cupcake)
Calories 240
(Calories from Fat 80),

Total Fat 9g
(Saturated Fat 2 1/2g,
Trans Fat 1 1/2g),

Cholesterol 20mg;
Sodium 300mg;
Total Carbohydrate 37g
(Dietary Fiber 0g,
Sugars 22g),

Protein 2g;
Percent Daily Value*:
Calcium ;
Exchanges:
0 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;
Carbohydrate Choices:
2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

Hot Chocolate Cupcakes

Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”

Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes

Ingredients:

  • 1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1 cup whipped vanilla frosting (from 12-oz container)
  • 1/2 cup marshmallow creme
  • 1/4 teaspoon unsweetened baking cocoa
  • 6 miniature pretzel twists, broken in half

Directions:

  1. Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
  5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutritional Information:

1 Serving (1 Cupcake)

  • Calories 240
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 20mg;
  • Sodium 300mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 0g,
    • Sugars 22g),
  • Protein 2g;
Percent Daily Value*:
  • Calcium ;
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 2 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.