September 2007


Pumpkin Bread

Ingredients! 1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp.  Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
THE HOW TO:

PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

I made 2of these this past weekend since the pumpkin can was 2 cups and I didn’t want to waste it.  It was so good and it was gone in no time, so it was good that I made 2!  Be sure to keep it in the fridge after it cools!  Enjoy! 😀

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Sugar Cookie dough!

2 -3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1-1/2 cups white sugar

1 egg

1 tsp vanilla extract

How to: Preheat oven to 375

In a small bowl, stir together flour, baking soda, and baking powder.  Set aside

In a large bowl, cream together the butter and sugar until smooth.  Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Add sprinkles if desired!

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet 2 minutes before removing to cool on racks!!

YUM YUM!

Hershey’s 

Cake:

1 stick butter, softened

1 cup sugar

4 eggs

1 cup all-purpose flour

1 tsp baking powder

1/8 tsp salt

1 tsp pure vanilla extract

1 (16-oz) can chocolate syrup (Hershey’s)

Frosting:

1 stick butter

1/2 cup semisweet chocolate chips

1 cup sugar

1/3 cup evaporated milk

1 tsp pure vanilla extract

1/2 cup chopped pecans or walnuts (optional)

The How to:

Preheat the oven to 350. Grease and flour a 13x 9 inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake. 

Voila!

These buttery crackers are so delicious!  They are great as a craker to go with you soup or your sandwich!  Great for lunches!! 

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Ingredients:

1 box yellow cake mix

3/4 cup oil

1/4 cup sugar

4 eggs

1 (8-oz) sour cream

2/3 cup packed light brown sugar

2 tsp. cinnamon

 How to:

Mix first 5 ingredients together and pour half the batter into a 9″x13″ greased pan. Combine brown sugar and cinnamon.  1/2 cup raisins can be also added to brown sugar & cinnamon mixture.  Sprinkle 2/3 of this on top of cake batter in pan. Add remainder of cake batter. Sprinkle with remaining 1/2 cinnamon & brown sugar mix over top.  Swirl with knife through mixture, giving a marble effect.  Bake at 325 for 45 minutes.  When done and while still hot, spread on glaze.

Glaze:

2 cups powdered sugar

2 tsp vanilla

4 tablespoons milk

MIX TOGETHER

Leave a review in the comments once you’ve tried it!!!!  ENJOY!  😀

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Delicious lemon cookies recipe!  You will LOVE this extremely simple RECIPE for the best lemon cookie you have ever tasted!

 INGREDIENTS:

1 box lemon cake mix

1 tub (8-oz) Cool Whip

1 egg

powdered sugar

HOW TO:

Mix cake mix, Cool Whip and egg together.  Drop by teaspoonful into powdered sugar and roll through. They work best as small cookies. Place on cookie sheet. Bake at 350 for about 10 minutes.  Leaving too much longer will make them hard.  Ovens are different though!

Let me know what you think!  Reviews and Comments welcome!!

I will be posting reviews right here on new foods I think you might enjoy!  Check back soon for some GREAT and HELPFUL information!

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