November 2008


Chocolate Cobbler

1 C self Rising Flour
3/4 C sugar
2 T Cocoa
1/2 C Milk
1 tsp Vanilla
2 T Vegetable Oil
3/4 C Brown Sugar
1/4 C Cocoa
1 3/4 C hot tap water
1 C chopped pecans (optional)

Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8Ă—8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.

Source: Southern Plate



Chocolate Chess Pie
1/4 cup butter
1 1/2 ounces semisweet chocolate chips
1/2 to 1 cup sugar (depending on how sweet you prefer your pie. I used 1 cup and it was really sweet. We all loved it!)
1 tbsp. corn meal
Pinch of salt
1/2 cup milk
2 eggs
1 tsp. vanilla
1 unbaked 9″ pastry shell

Melt butter with chocolate. In a mixing bowl, combine the chocolate and butter mixture with sugar, flour, salt, milk, eggs, and vanilla; beat with electric mixer for 5 to 6 minutes (I couldn’t find my mom’s mixer, so I used a whisk and beat it vigorously by hand. It worked out fine). Pour filling into prepared pastry shell; bake at 350 for 35 to 45 minutes, until set. Serve at room temperature, with whipped cream if desired.

Pastry Shell (aka pie crust)
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/3 cup shortening
3-4 tbsp. cold water

Combine flour and salt. Cut in shortening. Mix in enough water to make dough hold together. Roll out on floured surface and ease into pie plate. Trim and flute edges. Use as directed in recipe.

Source: Fun Foods on a Budget


Oatmeal Cookie Bars
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 cups oats, regular or quick-cooking
1 cup flour
1/2 cup each butterscotch chips and chocolate chips

Combine all ingredients except oats, flour, and chips. Beat with mixer until smooth. Stir in oats, flour and chips. Spread dough into ungreased 9×13 baking pan (not 8×8 unless you actually want an uncooked gooey mess). Bake at 375 for 25 minutes or until browned. Cool in pan on wire rack, and cut into bars.

See, the 8×8 was way too small. The bars are practically spilling out over the sides!

Despite being incompletely cooked, the cookie bars were definitely delicious. As a variation, you could make these into actual cookies – Drop dough by tablespoonfuls onto ungreased cookie sheet. Bake 9-11 minutes. Remove from pan immediately to wire racks to cool.

Source: Fun Foods on a Budget


I usually make a couple of modifications. I increase the flour to 1 3/4 cups and don’t chill the dough. I also add 1 cup semi-sweet chocolate chips instead of chopped bittersweet chocolate.

Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)


Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.

Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

Source: Barbara Bakes


Lighter Chicken Parmesan

1 1/2 cups panko (Japanese-style bread crumbs)
1 tablespoon olive oil
1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons garlic powder
Table salt and ground black pepper
3 large egg whites
1 tablespoon water
Vegetable cooking spray
3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
2 cups tomato sauce , warmed (see below)
3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
1 tablespoon minced fresh basil

1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
3. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
4. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes. (I think next time I make it I’ll flip it over to crisp up the other side a bit.)
5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.

Simple Tomato Sauce
1 (28-ounce) can diced tomatoes
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes
1 tablespoon minced fresh basil leaves
Table salt and ground black pepper

Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.

Per Serving: Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg

Source: Barbara Bakes


Carrot cake sounds like a healthy dessert, but most carrot cakes are loaded with fat and have over 600 calories a slice. So when Good Housekeeping published a healthy makeover carrot cake recipe with only 210 calories a slice, I had to give it a try and I wasn’t disappointed. It’s a great recipe, moist and delicious.

I have made this cake twice before in the recommended Bundt pan with great results, but this time I wanted to try it with Picky Palate’s fabulous Toasted Coconut Cream Cheese Frosting, giving it more of a tropical flare. I baked it in two 8×8 baking dishes for 30 min. The frosting is absolutely delicious and I love it on your coconut cupcakes, but it is too sweet for this carrot cake – but that didn’t stop me from having a second piece yesterday and two pieces today. Good thing I didn’t make the full fat version!

Light Carrot Cake
2 1/4 cup(s) all-purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground ginger
1 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large eggs
2 large egg whites
1 cup(s) granulated sugar
3/4 cup(s) packed dark brown sugar
1 can(s) (8- to 8 1/4-ounces) crushed pineapple in juice
1/3 cup(s) canola oil
1 tablespoon(s) vanilla extract
1 bag(s) (10-ounces) shredded carrots
1/2 cup(s) dark raisins

Cream Cheese Icing
2 ounce(s) reduced-fat cream cheese
3/4 cup(s) confectioners’ sugar
1/2 teaspoon(s) low-fat milk
1/4 teaspoon(s) vanilla extract

1. Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
2. Prepare cake: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
4. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (Don’t over cook.) Cool in pan 10 minutes. Invert cake onto rack; cool completely.
5. Prepare icing: In bowl, stir cream cheese and 1/4 cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake.

Toasted Coconut Cream Cheese Frosting
4 Tablespoons softened butter, divided
2 Cups shredded coconut, sweetened
8 oz softenend cream cheese (I used reduced fat cream cheese)
3 Cups powdered sugar
1 teaspoon vanilla
2 teaspoons milk

Source: Barbara Bakes


“Gooey Butter Cookies”

1 8oz. pkg. cream cheese
1/2 c. butter, softened
1 egg
1/4 tsp. vanilla
1 yellow cake mix
1/2 c. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in egg and vanilla. Add cake mix & stir until well blended. Powder sugar your hands well. Roll balls into 1″ or 2″ and roll balls thoroughly in powdered sugar. Place 1″ apart on ungreased cookie sheets. Bake for 10 minutes. Leave on cookie sheet for 3 minutes or more before removing to cool on wire racks.
Source: PriscillaBakes

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