Saturday Evening Dessert | My Meals are on Wheels

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The Saturday Evening Dessert – Peanut Butter Granola Bites

September 10, 2016 at 5:17 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
Tags: Baking, Cooking, CooksRecipes, dessert, Food, Granola, Honey, Oats, Peanut butter, Peanut Butter Granola Bites, Raisins, recipes, Saturday Evening Dessert

For this week’s Saturday Evening Dessert its Peanut Butter Granola Bites. A high fiber cookie that has; Chunky peanut butter, cornflakes, oats, raisins , honey, and Equal. You can find this recipe on several sites but I’m going with the one on the CooksRecipes. I love the Cooks website, its loaded with recipes to suit all tastes and cuisines, check it out soon! http://www.cooksrecipes.com/index.html

Peanut Butter Granola Bites

A hearty cookie filled with lots of fiber and good flavor. Chunky peanut butter, cornflakes, oats and raisins provide the fiber; a hint of honey and cinnamon the other great flavors.

Recipe Ingredients:

2 cups cornflakes
1 cup quick oats, uncooked
2/3 cup seedless raisins
1/2 cup chunky peanut butter
1/2 cup egg substitute or 4 large egg whites
1 cup Equal® Spoonful*
1 tablespoon honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Cooking Directions:

1 – Combine cornflakes, oats and raisins in large bowl.
2 – Combine peanut butter and egg substitute in medium bowl. Stir in Equal®, honey, vanilla and cinnamon until well blended. Spoon over cereal mixture. Toss gently to combine. Let stand 5 minutes.
3 – Preheat oven to 350°F (175°C).
4 – Shape mixture into 1-inch balls. Place on lightly sprayed baking sheet.
5 – Bake 8 to 10 minutes or until light golden and dough is set. Remove from baking sheet and cool completely on wire rack.
6 – Store in airtight containers at room temperature.
Makes 30 servings.

*May substitute 24 packets Equal sweetener

Nutritional Information Per Serving (1/30 of recipe; 1 cookie): calories 56, protein 2 g, carbohydrate 8 g, fat 2 g, cholesterol 0 mg, sodium 42 mg.

http://www.cooksrecipes.com/diabetic/peanut_butter_granola_bites_recipe.html

The Saturday Evening Dessert – Cake Mix Chocolate Chip Cookies

September 3, 2016 at 5:37 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | Leave a comment
Tags: Baking, Cake Mix, Cake Mix Chocolate Chip Cookies, Chocolate Morsels, Cookies, Cooking, dessert, Food, Grilling, Jennie-O, recipes, Saturday Evening Dessert

This week’s Saturday Evening Dessert is Cake Mix Chocolate Chip Cookies. It’s off the Jennie – O website (https://www.jennieo.com/) Enjoy!

Cake Mix Chocolate Chip Cookies

Using cake mix in your cookie batter makes your holiday cookies come out soft, chewy and totally sweet! This fast and easy-to-follow holiday dessert recipe is under 300 calories per serving.

INGREDIENTS

1 (17.5 ounce) box confetti cake mix
¼ cup vegetable oil
2 eggs, lightly beaten
1 cup dark chocolate morsels
DIRECTIONS

1) Heat oven to 375°F.
2) Combine cake mix, oil, and eggs in a large bowl. Stir in chocolate morsels. Shape dough into 1-inch balls. Place on baking sheet and flatten with the bottom of a glass.
3) Bake 10 to 12 minutes or until golden. Transfer to wire rack and cool completely.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 220
Protein 3g
Carbohydrates 36g
Fiber 0g
Sugars 0g
Fat 7g
Cholesterol 20mg
Sodium 280mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1038-cake-mix-chocolate-chip-cookies#comments

The Saturday Evening Dessert – Zucchini Brownies

August 27, 2016 at 5:04 AM | Posted in Saturday Evening Dessert | 6 Comments
Tags: Baking, Cocoa Powder, Cooking, dessert, Food, recipes, Saturday Evening Dessert, Splenda, Vanilla extract, Walnuts, Zucchini, Zucchini Brownies

This week’s Saturday Evening Dessert is Zucchini Brownies.

Zucchini Brownies

Ingredients
1/2 cup Extra Virgin Olive Oil
1 1/2 cups White Sugar or 3/4 cup Splenda
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
2 cups shredded Zucchini
1/2 cup chopped Walnuts
6 tablespoons Unsweetened Cocoa Powder
1/4 cup Margarine
2 cups Confectioners’ Sugar
1/4 cup 2% Milk
1/2 teaspoon Vanilla Extract
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2 – In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 – Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

The Saturday Evening Dessert – Apple and White Chocolate Cheesecake

August 20, 2016 at 5:01 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | 4 Comments
Tags: Apple and White Chocolate Cheesecake, Baking, Cinnamon Apples, Cooking, Cream cheese, Desserts, Food, Grilling, Jennie-O, recipes, Saturday Evening Dessert, Wafer Cookies, White Chocolate

This week’s Saturday Evening Dessert is a Apple and White Chocolate Cheesecake. It’s just not any Cheesecake its a Apple and White Chocolate Cheesecake! Wafer Cookies, Cream Cheese, and White Chocolate are just some of the ingredients that make up this delicious dessert. Then its all topped off with HORMEL COUNTRY CROCK Cinnamon Apples, which are good on their own for a dessert or side dish. Kick up that Cheesecake with this week’s recipe! It’s on the Jennie – O website which is loaded with healthy and delicious recipes, Eat healthy and make the SWITCH! https://www.jennieo.com/

Apple and White Chocolate Cheesecake

Apple pie has met its match in this delectable cheesecake, marrying cinnamon apples with melted white chocolate.

INGREDIENTS

1½ cups finely ground vanilla wafer cookies
⅓ cup sugar
½ cup butter, melted
2 (8-ounce) packages cream cheese, softened
3 eggs
1 (14-ounce) can sweetened condensed milk
1½ cups whipping cream, divided
2 (4.4-ounce) packages white chocolate bars, melted and cooled
2 (21-ounce) packages HORMEL® COUNTRY CROCK® Cinnamon Apples, heated

DIRECTIONS

1) Heat oven to 325°F. Grease 10-inch springform pan; line with parchment paper. In bowl, combine cookie crumbs, sugar and butter; mix well. Press mixture into base of pan with flat-bottomed glass. Place pan on baking sheet. Bake 15 minutes; cool.
2) To make filling, in large bowl, beat together cream cheese, eggs, sweetened condensed milk and ½ cup cream with electric mixer 3 to 4 minutes or until smooth. Do not overbeat. Add white chocolate; beat 1 to 2 minutes longer or until combined. Pour filling into crust. Bake 1 hour or until almost set. Filling will fully set while cooling. Refrigerate 8 hours or overnight.
3) In clean bowl, beat remaining 1 cup cream until soft peaks form. Serve whipped cream and warm cinnamon apples alongside cheesecake.
https://www.jennieo.com/recipes/886-apple-and-white-chocolate-cheesecake

The Saturday Evening Dessert – Mexican Bread Pudding

August 13, 2016 at 5:21 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
Tags: Baking, Cheese, Cooking, CooksRecipes, Desserts, Food, French Bread, Mexican Bread Pudding, recipes, Saturday Evening Dessert, Spices, Splenda

This week’s Saturday Evening Dessert is a Mexican Bread Pudding. It’s from the CooksRecipes website which has a fantastic selection of delicious and healthy recipes, Enjoy! http://www.cooksrecipes.com/index.html

Mexican Bread Pudding

Layers of bread and shredded cheddar are arranged in a baking dish, covered with a sweet cinnamon syrup and then baked slowly to golden perfection.

Recipe Ingredients:

2 cups water
1 cup Splenda® Brown Sugar Blend
1/2 cup Splenda® Granulated No Calorie Sweetener
1 stick cinnamon
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
12 (1/2-inch thick) slices of day-old French bread
2 cups shredded cheddar cheese
1 cup raisins

Cooking Directions:

1 – Bake in a preheated oven at 350°F (175°C).
2 – Combine the water, Splenda® Brown Sugar Blend, Splenda® Granulated Sweetener, cinnamon stick, cinnamon, vanilla and salt in a saucepan and bring to a boil. Set aside.
3 – In a baking dish, arrange a layer of the bread, sprinkle with a layer of cheese, then raisins and pour some of the syrup on top. Continue this process until all of the ingredients have been used.
4 – Bake for 1 hour. Serve hot or cold.
Makes 12 servings. Serving Size: 3/4 cup bread pudding.

http://www.cooksrecipes.com/diabetic/mexican_bread_pudding_recipe.html

Saturday Evening Dessert – Double Layer Chocoholic Cake

August 6, 2016 at 5:01 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
Tags: Baking, Cake, Chocolate, Coffee, Cooking, CooksRecipes, dessert, Double Layer Chocoholic Cake, Food, recipes, Saturday Evening Dessert, Splenda

This week’s Saturday Evening Dessert is a Double Layer Chocoholic Cake! I love Chocolate Cake, and Chocoholic Cake! But having Diabetes 2 I have to watch my sweets and carbs, and this two layer chocolate cake that’s diabetic-friendly. It uses Splenda to replace the normal Sugar and 2% Milk. You can find this recipe along with all their other delicious and healthy recipes at the CooksRecipes website, Enjoy! http://www.cooksrecipes.com/index.html

Double Layer Chocoholic Cake

A traditional two layer chocolate cake that’s diabetic-friendly.

Recipe Ingredients:

3/4 cup butter, softened
1 1/4 cups Splenda® Sugar Blend for Baking
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup water or coffee
1 1/2 cups 2% milk

Cooking Directions:

1) Preheat oven to 350°F (175°C).
2) Coat two 8-inch cake pans with cooking spray. Dust with flour. Set aside.
3) Beat butter at medium speed of an electric mixer until creamy; gradually add Splenda® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Add vanilla; mixing until blended.
4) Combine flour, cocoa powder, baking soda, and baking powder in a medium mixing bowl. Set aside.
5) Combine water or coffee and milk. Set aside.
6) Add 1/2 of the flour mixture and mix on low speed until well blended. Add water and milk and mix on low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth.
7) Spoon batter evenly into prepared pans.
8) Bake in preheated oven for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Makes 16 servings.

Optional Garnish: Spread reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative sprinkles, if desired.

Nutritional Information Per Serving (1/16 of recipe): Calories: 260; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 7g; Cholesterol: 65mg; Sodium: 210mg; Total Carbs: 35g; Dietary Fiber: 3g; Sugars: 17g; Protein: 5g.

http://www.cooksrecipes.com/diabetic/double_layer_chocoholic_cake_recipe.html

Saturday Evening Dessert – Peanut Butter Cream Pie

July 30, 2016 at 5:38 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | 1 Comment
Tags: Cooking, Cream cheese, dessert, Food, Hot Fudge, Jennie-O, Peanut Butter Cream Pie, recipes, Saturday Evening Dessert, Skippy Peanut Butter

This week’s Saturday Evening Dessert is a Peanut Butter Cream Pie. Peanut Butter and Hot Fudge combine to make a Peanut Butter Cream Pie! This one comes from the Jennie – O website (https://www.jennieo.com/). Enjoy!

Peanut Butter Cream Pie
Peanut Butter and fudge come together in this irresistible dessert.

INGREDIENTS

⅓ cup SKIPPY® creamy peanut butter
⅓ cup sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed and divided
1 (9-inch) chocolate crumb crust
1 cup hot fudge topping, room temperature
melted SKIPPY® peanut butter, if desired

DIRECTIONS

1) In large bowl, beat together peanut butter, sugar and cream cheese with electric mixer on medium speed 2 minutes or until smooth, scraping down side of bowl occasionally.
2) Fold in half of whipped topping. Evenly spoon peanut butter mixture into crust, then evenly spread fudge topping over peanut butter mixture; top with remaining half of whipped topping. Refrigerate at least 3 hours before serving. Drizzle with additional melted peanut butter, if desired.

https://www.jennieo.com/recipes/892-peanut-butter-cream-pie

Saturday Evening Dessert – Creamy Lemon Bars

July 16, 2016 at 5:12 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
Tags: Baking, Cooking, CooksRecipes, Creamy Lemon Bars, dessert, Food, Lemon juice, recipes, Saturday Evening Dessert, Splenda

This week’s Saturday Evening Dessert is Creamy Lemon Bars. A lightened up version using Splenda. You can find several versions of the recipe on the net. I went with one from one of my favorite sites, CooksRecipes. Cooks is just loaded with delicious and healthy recipes to satisfy all tastes, Enjoy! http://www.cooksrecipes.com/index.html

Creamy Lemon Bars

A crisp, buttery crust forms the base for these creamy lemon treats. Cool completely for easier cutting.

Recipe Ingredients:

Crust:
1 cup all-purpose flour
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2-inch pieces

Filling:
4 large eggs
1/2 cup half-and-half
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1/3 cup all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 cup fresh lemon juice

Cooking Directions:

1 – For Crust: preheat oven to 350°F (175°C). Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside.
2 – Combine flour, Splenda® Granulated Sweetener, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned.
3 – For Filling: whisk together eggs and half-and-half in a medium bowl; gradually whisk in Splenda® Granulated Sweetener and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.
Makes 16 bars.

http://www.cooksrecipes.com/diabetic/creamy_lemon_bars_recipe.html

The Saturday Evening Dessert – Tropical Hummingbird Cake

July 9, 2016 at 5:00 AM | Posted in CooksRecipes, Saturday Evening Dessert | 4 Comments
Tags: Baking, Bananas, Cooking, CooksRecipes, dessert, Food, Pecans, Pineapple, recipes, Saturday Evening Dessert, Tropical Hummingbird Cake

This week’s Saturday Evening Dessert is Tropical Hummingbird Cake. A lightened up version using Splenda and fat-free cream cheese. Have your cake and make it healthier too! Several versions of the recipe on the net I went with one from one of my favorite sites, CooksRecipes. Cooks is just loaded with delicious and healthy recipes to satisfy all tastes, Enjoy! http://www.cooksrecipes.com/index.html

Tropical Hummingbird Cake

A tropical tasting cake, it is the next best thing to a tropical vacation in the middle of winter. Also known as a Bumblebee Cake.

Recipe Ingredients:

3 cups cake flour
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, beaten
1/2 cup 1% buttermilk
1 cup applesauce
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
1/2 cup chopped pecans
2 cups diced bananas
2 (8-ounce) containers fat-free cream cheese, softened
1/2 cup light butter
3/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon banana extract

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Grease and flour a large cookie sheet with sides, or an 17x11x1-inch jelly roll pan.
2 – Combine flour, 1 1/4 cups Splenda® Granulated Sweetener, baking powder, salt, and cinnamon in a large bowl. In a small bowl, beat together eggs, buttermilk, and applesauce; pour into dry ingredients, and stir until moistened. Do not beat. Stir in bananas, vanilla, pineapple, and pecans.
3 – Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
4 – Beat together cream cheese, light butter, 3/4 cup Splenda® Granulated Sweetener, and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories: 150; Calories from Fat: 45Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 35mg; Sodium: 310mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 5g; Protein: 6g
http://www.cooksrecipes.com/diabetic/tropical_hummingbird_cake_recipe.html

The Saturday Evening Dessert! – Raspberry Orange Parfaits

July 2, 2016 at 5:02 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | Leave a comment
Tags: Cooking, dessert, Food, Greek Yogurt, Jennie-O, oranges, Raspberries, Raspberry Orange Parfaits, recipes, Switch, The Saturday Evening Dessert

This week’s Saturday Evening Dessert! is Raspberry Orange Parfaits. Made with orange rind, reduced-fat plain Greek-style yogurt, oranges, and fresh raspberries. Plus it’s only 150 calories and 20 net carbs per serving! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie – O website. Make the SWITCH! https://www.jennieo.com/

Raspberry Orange Parfaits

INGREDIENTS

1½ tablespoons turbinado sugar
½ teaspoon grated orange rind
2 (7-ounce) containers reduced-fat plain Greek-style yogurt
2 cups orange sections
2 cups fresh raspberries
¼ cup wheat germ
DIRECTIONS

1 – In small bowl, combine sugar, orange rind and yogurt. Stir until blended. In medium bowl, combine oranges and raspberries. Spoon ¼ cup fruit mixture into each of 4 tall glasses. Spoon about 2½ tablespoons yogurt mixture over fruit in each glass.
2 – Repeat layers with remaining fruit mixture and yogurt mixture. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 150
Protein 6g
Carbohydrates 28g
Fiber 8g
Sugars19g
Fat 2g
Cholestero l5mg
Sodium 35mg
Saturated Fat 0.5g