A friend sent me the recipe for icebox banana cheesecake; think it needs to be made.
1 package (17 1/4 oz) Pillsbury Lemon cake mix
2 cups (4.5 oz carton) frozen whipped topping
1/2 cup sifted powdered sugar
Preheat oven to 350. Grease cookie sheets.
Combine cake mix, topping and egg. Will be extremely sticky. Drop by tsp into sugar. Roll to coat. Place 1.5″ apart. Bake 10-15 minutes.
There are a few things that really remind me of the holidays, and one of those is definitely forgotten cookies. My mom would make those and sand tarts around the holidays. So when a friend of ours decided to have a cookie swap party this weekend, they were the first things that came to mind. I’ll make them tonight or tomorrow night and talk mom into making the sand tarts with me when I’m at her house.
The thing about forgotten cookies is that they’re perfect for the impatient like me… very few ingredients and not much time commitment.
Preheat oven to 350
Beat 2 egg whites until foamy. Add 2/3 cup sugar & beat until stiff. Sitr in a pinch of salt, 1 cup chopped nuts and 1 cup chocolate chips. Drop on foil on oven rack. Turn oven off. Leave in oven over night (6-8 hours).
Makes 2 dozen.
*** NOTE: I did make these and the first batch turned out super ugly and sticky. Same thing happened to Cara so here is the trick — After you add the sugar it’s really important you beat the mixture until it’s stiff. And by stiff think cool whip; it should stay formed as the beater goes through it.
It wasn’t until later this afternoon I realized why I’ve been such a crank ass today– tomorrow’s fat tuesday and I haven’t had any king cake yet. So i remedied that this evening by making two reduced fat Apple and Cream Cheese filled King Cakes. I’m sure there is something wrong with making them reduced fat, but it makes me feel better about eating it so it’ll do. I’m sure mine taste better than the two sad ones in the bakery at Giant this evening.
I have this one on the cake pedestal I bought for $10 at the “garage sale” at Suzie’s Bakery this weekend.
My Aunt sent me a link to a Website called Northpole.com that has a whole collection of cake recipes. A few of them sound intriguing, but I’m sure they’re not very healthy.
Someone gave this to me at a WW meeting last week. It’s a crustless pie and the entire pie is 4/5 points.
1 15 oz can pumpkin
1/2 cup egg beaters
1 1/2 cup skim milk
3/4 cup regular Splenda (not the cooking Splenda)
1/2 teaspoon salt
1 teaspoon pumpkin spice
Beat until smooth. Spray pie plate with Pam. Bake 400 degress for 15 minutes; reduce heat to 350 and cook an additional 45 minutes.
Serve with Fat Free Cool Whip if you like.
* If you really must have some crust; crush up 4 whole low-fat graham crackers. Line bottom of Pam sprayed pie plat with crackers. Cook as above. This DOUBLES the points; bringing it to approximately 9 for the whole pie.
I am a fan of beans so this doesn’t upset me the way it may turn the stomachs of some of you. A woman in my WW meeting brought “Magic Brownies” last week. They were super chocolaty to the point I may make some tonight and not tell Kelvin the secret ingredient.
1 15 oz can black beans, unstrained
1 tbsp cinnamon (she used 1/2 and others used just 1/4 so use your judgement)
1 box fat-free brownie mix
Preheat oven to 350 degrees (or the temperature specified on the brownie mix).
In food processor or blender, puree black beans, including liquid, with cinnamon until smooth. (You’ll see the skins of the beans, but that’s OK. You won’t be able to taste them.)
Transfer to mixing bowl, and combine with brownie mix. Stir by hand until shiny and mostly lump-free.
Pour batter into a greased 8×8 pan. Bake for about 30 minutes or until knife inserted in the center comes out clean.
Brownies will be rich, moist and cake like. When they cool, cut immediately into 16 regular-sized squares or 30 bite-sized squares. Makes 16 servings (or 9 the way I cut them).
Per 1/16 size serving: 98 calories, 1 gram fat, 21 grams carbohydrates, 2 grams protein, 2 grams dietary fiber