Mini Gingerbread Trifle

When making this recipe please use the mix listed below.  I used a mix (the only one I could find) and it was terrible.  So I improvised and used Little Debbie gingerbread men.  I think also I would add a layer of plain cool whip.  The caramel whip is VERY sweet.

Do not use this.. LOL  Terrible

Ingredients

Crisco® Original No­Stick Cooking Spray

1 (14.5 oz.) package Pillsbury® Gingerbread Mix

1 cup water

1 large egg

1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping

1 (8 oz.) container frozen whipped topping, thawed

1/4 cup chopped pecans

Preparation Directions

HEAT oven to 350°F. Coat 13 x 9­inch pan with no­stick cooking spray.

PREPARE gingerbread mix according to package directions using the water and egg. Pour into prepared pan.

BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut gingerbread into 1­inch cubes.

 Stir 1/2 cup caramel topping into thawed whipped topping until well blended.

LAYER 1/3 of gingerbread cubes in bottom of 3­quart trifle or serving dish. Spread 1/3 of topping mixture over cubes. 

Drizzle with 2

tablespoons caramel topping. Repeat 2 times to make 3 layers.

 Sprinkle nuts on top. Drizzle with remaining 2 tablespoons caramel

topping. Chill 1 hour or until ready to serve.

Simply Sour Cream Chicken Enchiladas

I am not a fan of sour cream but I LOVED these.. so good!

Ingredients

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8 inch) flour tortillas, softened
• 1 1/2 cups grated Monterrey jack cheese or 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) cans chicken broth
• 1 cup sour cream
• 1 (4 ounce) cans chopped green chilies

Directions

1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Cheesecake Puffs

These are so easy to make...

Jello Cheesecake Mix

Puff Pastry Shells

Fresh Strawberries

Bake the Puff Pasty shells according to package.  After they are cooled, mix up cheese cake mix and pipe into puffs... cool in fridge.  You can add any topping.. chocolate...pecans.. etc..

Blueberry Coffee Cake

1 large egg 

1/2 cup fat-free milk

1/2 cup plain fat-free yogurt 

3 tablespoons vegetable oil 

2 cups all-purpose flour 

1/2 cup granulated sugar 

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups frozen blueberries

1 tablespoon all-purpose flour 

2 tablespoons turbinado sugar

2 tablespoons sliced almonds

1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.

2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

3. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.

5. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

* I substituted sugar with splenda

Chocolate, Hazelnut, and Caramel Cookies

Chocolate, Hazelnut, and Caramel Cookies

Ingredients
1 cup all purpose flour1/2 cup Cocoa powder2/3 cup butter, softened2/3 cup sugar1/4 teaspoon salt1 egg yolk2 tablespoon milk1 teaspoon vanilla1 cup finely chopped hazelnut14 unwrapped vanilla caramel1 egg white, lighten beaten 3 tablespoons whipping cream1/2 cup semisweet chocolate piecesToasted whole hazelnuts

Directions

1. In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour.
2. Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.
3. Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.
4. Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon filling into the center of each cookie.
5. In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.

***  I omitted the egg white and I mixed the hazelnuts in the batter and made cookie clumps.

Praline Pumpkin Cake

Praline Pumpkin Cake

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

can (12 oz) evaporated milk

3

eggs

1

cup sugar

4

teaspoons pumpkin pie spice

1

box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix

1 1/2

cups chopped pecans or walnuts

3/4

cup butter or margarine, melted

Whipped cream, if desired

Additional pumpkin pie spice, if desired

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• 2Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• 3Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• 4To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Pineapple Angel Food Cake

Pineapple Angel Food Cake

       •1 box angel food cake mix

    •1 20oz can crushed pineapple 

        •Combine two ingredients-

           including pineapple juice

        •Bake for 25-30 mins at 350                   

       •Serve with fat free cool whip 

                 and fresh berries 

Lemon Blueberry Muffin Bread

Ingredients

• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• ½ cup plain yogurt, regular or lowfat

Directions

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

***  I used Splenda

DEWBERRY COBBLER

DEWBERRY COBBLER
1 1/2 c. flour 1 1/2 c. sugar 1 tsp. salt 1 c. milk 2 tsp. baking powder 1 stick butter 3-5 c. dewberries Melt butter in 9"x13" pan. Mix together the first 5 ingredients. Put half in the pan. Put in dewberries. Add the rest of the batter on top. Bake at 325 degrees for about 1 hour.

**** I doubled the batter :)

Cheesecake Cups

Cheesecake Cups

Ingredients

(8) 5-ounce Dixie Cups

8 sheets graham crackers, crushed

2 tablespoons butter, melted

2 (small) packages cheesecake instant pudding mix

4 cups milk

sliced strawberries and blueberries

Instructions

Crush your graham crackers into small pieces, using a food processor, blender, rolling pin--whatever you've got!

Stir in melted butter to combine.

Combine pudding mix and milk, whisking together until smooth.

Add a small layer (a spoonful or so) of pudding mix to the bottom of your cups.

Next, add a layer of your graham cracker "crust" (again, about a spoonful).

On top of your graham cracker crumbs, layer in a few sliced berries. Fill cups up the rest of the way with the remaining pudding mix.