TOTAL TIME: Prep: 15 min. Bake: 20 min.YIELD:24 servings
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
2 cups confectioners’ sugar
3 tablespoons 2% milk
1.Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
3. Combine confectioners’ sugar and milk; drizzle over muffins. Yield: 2 dozen.
Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
1/2 cup Swerve confectioner’s sugar or regular confectioner’s sugar
Add chocolate and shortening to a small saucepan over medium low heat. Stir until contents have melted completely and mixture is smooth. Remove from heat and allow to cool for 15 minutes.
Add eggs, sugar, baking powder, vanilla, and salt to a large mixing bowl. Use a whisk to incorporate the cooled chocolate mixture, then use a mixing spatula or spoon to gently fold in the flour. Be careful not to over mix. Cover bowl with plastic wrap and chill for at least 2 hours before proceeding. (The longer you allow it to chill, the less the cookies will spread.)
When ready to bake, heat oven to 375 F.
Line two rimmed baking sheets with parchment paper or silicone baking mats.
Shape dough into balls approximately 1.5 Tablespoons (0.8 ounces) in size. Roll each ball in confectioner’s sugar to coat completely, then space 2 inches apart on prepared baking sheets.
Bake cookies for 9-10 minutes, or until edges are just set. Remove pans from oven and allow cookies to cool on pan for 5 minutes before transferring to wire racks to cool completely.
Makes approximately 4 dozen cookies.
Cuisine: Cookies | Recipe Type: Snack
Recipe adapted from The Better Homes and Gardens NEW Cookbook (16th ed.), by Meredith Corporation; published by Houghton Mifflin Harcourt
“Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!”
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
This easy-to-make snack cake has deep chocolate taste. For more banana flavor and a slight crunch, top the cake with crumbled banana chips before baking. You can sell the cake whole or package individual pieces.
16 servings (serving size: 1 piece)
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
2 large eggs
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar (optional)
Preheat oven to 350°.
Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape applesauce into a bowl using a rubber spatula.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add applesauce and banana, beating until blended. Add eggs, 1 at a time, beating well after each addition. Beat in coffee and vanilla.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and remaining ingredients except powdered sugar, stirring well with a whisk. Add flour mixture to egg mixture; stir just until combined. Scrape batter into an 8-inch baking pan lined with parchment paper, spreading evenly. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Sprinkle with powdered sugar, if desired.
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 22.5 g
Fiber 1.4 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 106 mg
Wonderful! I used a mix of half whole wheat flour and half all purpose. Used 1.5 large bananas. I skipped the coffee, and instead added 1/2 tsp almond extract for a nice nutty flavor. Served warm with reduced fat vanilla ice cream- WOW!!