Turkey, Bacon and Cheese Sandwiches

INGREDIENTS:

1 (12 ounce) can Pillsbury® Big & Flaky refrigerated crescent dinner rolls 2 tablespoons Dijon mustard 6 ounces thinly sliced cooked turkey

(from deli) 3 ounces thinly sliced Swiss cheese (from deli) 6 slices precooked bacon

DIRECTIONS:

1.	Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
2.	Spread each triangle with 3/4 teaspoon mustard. Top each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape.
3.	Bake 18 to 20 minutes or until golden brown and cheese is melted.

Oreo Cheesecake Bites

what you need

19

 OREO Cookies, divided

2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup  sugar

1/2

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/2

tsp.  vanilla

2

 eggs

make it

HEAT oven to 350°F.

PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

Carrot Cake Cupcakes with Cheesecake Filling

Cheesecake Filling:

4 ounces softened cream cheese
1 egg yolk
1/2 cup sugar
1/2 tsp vanilla

Start by preheating your oven to 350°. Prepare the boxed cake following the directions on the box.

Now set aside the the mixed carrot cake and get ready to make the cheesecake filling. In a mixing bowl combine the cream cheese, egg yolk, sugar and vanilla. Cream together until smooth.

Now we can start making these yummy things. Place the cupcake liners in your pan and fill each one ½ way full with prepared carrot cake mixture.

Take a spoon and drop about a teaspoon full of the cheesecake filling onto the top of each cupcake.

Bake for about 15 min.  Cool and frost (I used can frosting to save time)

Apple Crisp

Ingredients: 

• 6 cups chopped apples
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 3/4 cup AP flour
• 1 tablespoon corn starch
• 2 tablespoons apple pie spice
• 1 tablespoon apple butter
• 4 1/2 tablespoons regular butter
• 1/4 cup chopped walnuts
• Dash of salt
• 2 tablespoons lemon juice
• Ice cream for garnish

Directions: 

1. Place chopped apples in the bottom of a slow cooker. Add apple butter and lemon juice and stir to coat the apples. Mix together the corn starch, 1 tablespoon of apple pie spice and the 1/4 cup regular white sugar. Mix well. Pour mixture over the apples and stir to coat.
2. Sprinkle walnuts over the apples and mix well.
3. In another bowl, mix flour, brown sugar, second tablespoon of apple pie spice and salt. Cut in butter using a pastry cutter until mixture is crumbly like sand.  Sprinkle the topping over the apple mixture until they are all covered.
4. Set slow cooker to low and cook for about 4 hours, or until apples are tender and soft. If you make this over night, be sure your slow cooker turns off after it’s done cooking so the crisp doesn’t burn.

* I replaced Sugar with Spenda.  I also only cooked it for about 2.5 hours.  Watch apples for tenderness.

Summer Smoothie

Banana & Strawberry Smoothie

1/2 cup strawberries

1 banana

1/2 scoop Whey protein

Strawberry/banana yogurt

Ice

Mix in blender until smooth....  

Low-Sugar Pralines

Ingredients

1 cup brown sugar

1 cup white sugar

1/2 cup evaporated milk

2 tablespoons butter

1 1/4 cups pecan halves

1/4 teaspoon vanilla extract

Directions

1.    Generously grease a large slab or baking sheet.

2.    In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.

3.    Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

* I used all Splenda products fro sugars

• 
  

Low Sugar Pecan Pie

Ingredients
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
One 9-inch deep dish pie shell, unbaked, or homemade pastry
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving

Directions
Preheat the oven to 325 degrees F.

In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.
* I substituted Splenda Brown Sugar for brown sugar and Splenda for sugar.