Smores Cookies

Around here we are getting ready to move!! Due to this I have been using up everything I have in the house. Well I had a bag of marshmallows that I needed to use!! After searchign several recipes I found this recipe at Chocolate chip marshallow cookie which I renamed smores. I only had a tiny cookie due to my diet but man they are wonderful!! I will be giving most of these away to friends but I am sure my kids and husband will love!! I did modify some and will include in Italics!


INGREDIENTS
1 cup shortening (I used butter)
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs (used egg beaters)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts (did not have any)



DIRECTIONS
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chips and walnuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars

Recipe Review: Strawberry Shortycakes

So here is another recipe from the 200 recipes under 200 caliores. Last week when I went to the grocey store I found 2 lbs of strawberries for 3.88 so i decided to buy some since one of my girls loves strawberries. This recipe is like strawberry shortcake but smaller and without all the caloires.

Strawberry Shortycakes

12 Servings

3/4 cup angle food cake mix

3/4 cup cool whip thawed

3/4 cup strawberry perserves

3/4 cup sliced fresh strawberries

Preheat oven to 375

Line a 12 cup muffin pan with baking cups. You must use these as they are very sticky

Place cake mix ina medium mixing bowl. Add 1/2 cup water and mix for 2 minutes.

Evenly distruibute cake mix among the liners. Bake for 12-15 minutes.

Allow cupcakes to cool completely, then carefull peel cupcakes from baking cups and plate them. Spread 1 tbsp of perserves over each cupcake, top with 1 tbsp cool whip, Put strawberries on top!!Enjoy

Nutrition Infromation(Per 1)

68 caloires

0 fat

107 mg sodium

17.5 carbs

0 fiber

8.5 sugar

1 protein

My thoughts::

I love, love these. They are very mosit, have a great amount of flavor plus they are low in caliores which is always a great thing. Also they are pretty thrifty becasue a box can make 3 dozen which you don't need to make at once. Also, my kids loved them. The only thing I don't like about them is how sticky they are, I am going to make a pan of it and then cut it out after words with a cup. Might make a differnce

4.8 out of 5

Recipe Review: Fuji Fritters

So for my first review I was doubting what to do and after much debate I chose this recipe fro two reasons. The first is because my daughter needed something to take to school for teacher appreciation and the first day is apples, The second reason is because I have never made a fritter. It was so easy and will be making these again.

Before Baking

Fuji Fritters.

Makes 12

For Apple mixture

3 Cups fuji apples, peeled and cubed

3 tbsp splenda

1 tbsp cornstarch

1 tsp cinnamon

1 tsp vanilla

For Fritter Base

1 1/3 cup regular oats ( not instant)

2/3 cup Bisquick Heart Smart Baking mix

2/3 cup vanilla soy milk

2 tbsp brown sugar not packed

1 1/2 tbsp butter

1 tsp baking powder

Directions

Preheat oven to 400

Place apples chunks in a medium microwave safe bowl with 1/4 cup water. Cover and microwave for two and half minutes. Drain and set aside

In a medium unheated pot, combine splenda, cinnamon, vanilla, and cornstarch with 1/2 cup cold water. Cook over medium heat, stir occasionally. Continue to cook and stir until thickened to a caramel sauce like consistency. Remove pot from heat and stir in apple chunks.

In a large mixing bowl, combine all of the ingredients for fritter base until mixed well. Fold apples into the fritter base.

Spray two large baking sheets with nonstick spray. Evenly distribute batter into twelve mounds. They will expand.

Bake for 10-15 minutes(I did 13) minutes until a toothpick is inserted and comes out clean.

After Baking





Nutrution Facts( 1 fritter)

93 calories

1.75 grams of fat

121 mg sodium

17.5 carbs

1.5 g fiber

5.5 g sugars

2 g protein


My Thoughts





I did not have any oats in the house and was not going out with 2 kids in a storm so I used bisquick for the whole recipe. I feel that they came out wonderful. I am not a big fan of apples so it was hard for me to truly like but my kids love them.Hopefully her teacher likes them.



My rating 4. 2/ 5



Let me know what you think

Oreo Pie!!! Yummy

So I got this recipe from another blog. You can go here to check out this recipe plus tons others. I made her sugar cookie bars earlier in the week and they were yummy. Here is the recipe for Oreo Pie. I did modifiy a tiny bit because I had alot of the filling left over.


Ingredients
1 Oreo Pie Crust
12 Oreo cookies
8oz Cream Cheese, softened
1/3 cup sugar
2 cups whipped cream(Next I will only use a 1 1/2 cups)

Directions
In a small bowl, smash up 12 of the Oreo cookies...Set aside. In a medium bowl using a hand mixer, combine the cream cheese and sugar...Beat until light and fluffy. Add in the whipped cream and the smashed up Oreo cookies...Then use a rubber spatula and combine gently until well blended and the cookies are distributed throughout. Spoon into the Oreo pie crust and refrigerate about 2 hours or until firm.

Pumpkin Muffins

I know that it is the wrong time of the year for pumpkins but I still had a can from Thanksgiving so I decided to make chocolate chip pumpkin muffins.


Chocolate Chip Pumpkin Muffins

Ingredients
3/4 c sugar
1 1/2 cup flour
3/4 t baking powder
1/2 t baking soda
1 t pumpkin pie spice
1/4 t salt
1/4 cup oil(I used 4oz applesauce)
2 eggs
1/4 cup water
3/4 c canned pumpkin (1/2 of 15 oz can)
1/2 cup chocolate chips

Directions
Preheat oven to 400. Grease 12 medium muffin tins, or 6 jumbo muffin tins. Mix all ingredients with hand mixer. Bake for 20-25 minutes (a little longer for the jumbo muffins!)I was able to make 18 small muffins. Enjoy

A few of my Thanksgiving recipes!!

Since the hubby is deployed to Iraq this a group of us wives got togetether and we all made a little bit of the dinner. Here is what I made and brought. The sweet potatoes were a big hit because of how sweet they are. I can not stand marshmellows so I don' make them the traditional way.

Recipe 1

Corn with Fresh Herbs
1 bag frozen niblet corn
2 tbsp butter
1 tbsp parsley
1 tbsp fresh chives
1/4 tsp saly

Place corn in the strainer and hold under cold water.

In 12 inch skillet heat butter over medium high heat until foamy. Add corn and remaining ingredients. Cook 3 to 5 minutes

Recipe 2

Pumpkin Pie( this was my first attempt at pie and it came out really well)

Crust
1 pillsbury pie crust, softened

Filling
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 can (15 oz) Pumpkin
1 can evaporated milk
2 eggs beaten

Heat oven to 425. Place pie crust in a 9 inch glass pie pan .

In large bowl beat filling ingredients with mixer and pour into pan. Cover crust with strips of foil to avoid burning.

Bake 15 minutes. Reduce oven temp to 350 and bake 40-50 minutes longer. Remove foil last 5 minutes of baking. Cool 30 minutes and refrigerate.


Recipe 3

Praline Sweet Potato Casserole(Reba's recipe)

Ingredients
1 can (40 oz) sweet potato, drained
1/3 cup sugar
2 tbsp butter melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs

Topping
3/4 cup brown sugar
1/4 cup pecans, chopped
3 tbsp flour
2 tbsp butter, melted

Preheat oven to 350f. Grease shallow 1 1/2 qt casserole. In bowl mash sweet potatoes; stir in sugar, butter,vanilla, cinnamon, salt and eggs. Spoon into prepared casserole. Mix topping ingreidients; sprinkle on potato mixture. Bake 30 minutes.

Cheesecake- Swirl Chocolate Chip Pumpkin Bread

So I got this recipe from cookiepiebklyn.blogspot.com. I love both cheesecake and pumpkin so I decided to make this today and will be taking a loaf of it to a friend for Thanksgiving. I did modfiy the recipe a little bit but I think that it came out really really well. I even got my 3 year old invovled and she loved mixing all the pieces togetether.

Cheesecake-Swirl Chocolate Chip Pumpkin BreadMakes 1 9-inch loaf

Cheesecake swirl:
4 oz. cream cheese, at room temperature
1/4 cup sugar
4 oz. sour cream, at room temperature (Orignal Called for 8 oz)
1 large egg, at room temperature
1/2 tsp. vanilla extract
Pinch of salt

Pumpkin bread:
1 1/2 cups all-purpose flour
1 tsp. baking soda'
2 tsp. pumpkin pie spice
1/4 tsp. salt1 cup sugar
7 1/2 oz. pumpkin puree (half of a 15-oz. can)
1/4 cup vegetable oil (original called for 1/2 cup)
2 large eggs, at room temperature
1 tsp. vanilla extract
2 Tbsp. water
1/2 cup miniature chocolate chips (Original Called for 3/4 cup)

1. Preheat the oven to 350ºF. Mist a 9-by-5-inch loaf pan with cooking spray. Make the cheesecake swirl: In a bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the sour cream, egg, vanilla and salt and beat until well combined and smooth. Set aside.

2. Make pumpkin bread: In a small bowl, combine the flour, baking soda, pumpkin pie spice and salt; stir with a fork to mix well. In a separate large bowl, whisk together the sugar, pumpkin puree and oil. Beat in the eggs, vanilla and water. Scrape down the sides of the bowl with a flexible spatula, then beat again until just mixed. Stir in the flour mixture until just combined, then fold in the chocolate chips.

3. Spread 1/3 of the pumpkin batter in the loaf pan, then spread about 1/3 of the cheesecake swirl over the pumpkin batter. Repeat layers, ending with the last of the cheesecake swirl. Run a sharp paring knife through the layers to create a swirl pattern.

4. Bake the bread for 75 to 80 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Allow to cool in the pan on a wire rack for 15 minutes, then turn out bread and let cool completely. To store, wrap well in foil and refrigerate.

Apple Stredual Pie!!

So after making two batches of applesauce I had 2 apples left and decided that I need to make a pie!! So at 9 pm tonight I made a pie.

For the crust I used a refrigerated crust since I have extra one.

For the the filling

I used 2 apples peeled and sliced thin.
1tsp cinnamon
1/4 cup brown sugar
1/4 cup butter

Melt the butter and combine all ingredients in a small bowl. Set aside

For Topping
2tbsp butter, melted
1/4 cup brown sugar
1/4 cup flour

Combine the flour and sugar. Add the melted butter until it crumbles. Add to pie.

Bake pie at 425 for 10 minutes. During this time make a foil ring for the crust. Once done bump the temperature down to 350 and bake for 30 more minutes.

Let cool. I am not a big fan of apple pie but I fell in love with this. Also, this recipe was taken from several recipes and I made it my own.

Applesauce

So lately my kids have been goign thru jar of applesauce and it starting to get to expensive. So instead I decided to make homemade applesauce from apples. It was very simple and I was able to make it in my crockpot. I did make it two ways. The first batch was not so good becasue my kids don't like cinnamon. I also halved the recipe becasue I wanted to make sure they liekd it first.

Here is the recipe for the cinnamon version with splenda
4 apples, peeled and quartered
1/2 water
1/4 cup splenda
1 tsp cinnamon

Combine all ingredients in a small slow cooker and Cook on high for 3 hours or on low for 6

The second recipe came out much better
4 apples, peeled and quartered
1/4 cup water
1/4 cup sugar

Combine all ingredients in a small slow cooker. Cook on High for 3 hour or on low for 6.

To make bigger batch of applesauce double the amount.

I will be going to the store later in the week to make a bigger batch for friends.