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I clipped this recipe years ago, because it sounded yummy, but I haven't made it yet!

Mint Chip Ice Cream Pie

8 oz. chopped semisweet chocolate, melted
4 cups crisped rice cereal (such as Rice Krispies)

Mexican Sundae Cake

25-30 Oreos, crushed
3/4 stick margarine, melted

Mix the Oreos and the margarine and press in a 9 x 13" cake pan. Cut 1/2 gallon ice cream (I use vanilla) in 1/4" slices and place on top. Drizzle more syrup over ice cream. Cover with Spanish peanuts (6 oz). Cover whole thing with Cool Whip (12 oz.) and freeze.

We like making our own icecream cakes, and I love mint icecream. I think we'll try this one.

Fresh Carrot Cake

1 1/2 cups all-purpose flour
1 cup granulate sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup coarsely shredded carrots
1 tbsp. lemon juice
3/4 cup water
1/3 cup vegetable oil
1 tsp. vanilla
1/2 cup chopped walnuts (optional)

Heat oven to 350 degrees. Put flour, sugar, baking soda, cinnamon and salt into an ungreased 8 or 9 inch square baking pan; stir with a fork to mix well. Add carrots and stir until thoroughy blended. Add remaining ingredients; stir to blend. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into batter. Sprinkle with the walnuts and bake 25-30 minutes until a wooden pick inserted in center of the cake comes out clean. Cool in pan on rack. Cut into 9 squares.

Trixy2...your mexican sundae cake looks wonderful! Cant wait to try! I love to make oreo truffles especially during Christmas!

Oreo Truffles

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

This is along the same line as your truffle My2boys39.

Low Fat Brownies

Consider modifying your traditional brownie mix recipe a bit. You can omit the oil, double the water, use 2 egg whites in place of each egg, and add 1 tsp. vanilla extract. Your brownies will remain moist and chewy; you'll save about 15 grams of fat per tablespoon of oil omitted, and reduce the cholesterol by removing the egg yolks. Dont forget, reduced fat doesn't mean calorie free; portion size still matters!

So I just take out the oil and add more water and that'll work (besides adding egg whites) I don't need to add anything in place of the oil besides more water? I have a homemade brownie recipe that is really good. I do half oil half applesauce. I'd take out all the oil if I could.

I printed this 2 years ago and never tried it! I just found it again and want to do it. If I make a batch of brownies this weekend, I'll let you know how they come out!

I just saw this recipe in a magazine...I think I'm making it tonight!

I tried the recipe alternative I posted above for Low Fat Brownies this weekend. Though I didn't think they were bad, my daughter didn't care for them. They were a little more dry than how they normally come out when I make them (I used a Pillsbury brownie mix), but all in all I liked them, though I don't think I've ever met a brownie I didn't like!

I sent dinner over to my neighbor whose wife is in a rehab center for an infection. I sent some brownies his way too --- he said his wife loves desserts but wasn't sure if a brownie would be ok with her diabetes. I told him what I did and decided to take her one.

Pumpkin Roll

• Peanut butter pie
• 1 cup powdered sugar
• 1 (8-ounce) block light cream cheese, softened
• 1 cup creamy peanut butter
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 12-ounce tub frozen fat-free whipped topping, thawed
• 2 9-inch ready-made reduced-fat graham cracker shells (or make your own recipe)
• 4 teaspoons fat-free chocolate sundae syrup
• Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.
• We loved this pie frozen--its texture is more like that of an ice-cream pie.
• 
  
• (ingredients do not have to be fat free)
• 

Many times I substitute applesauce in place of the oil in cake recipes or brownie mixes.

I usually do half and half, depending on what I'm making.

Apple Strudel

4 cups flour
2 cups sugar
½ tsp. salt
1 ½ cups butter
2 eggs
5 large apples
½ cup sugar
½ tsp. cinnamon

Combine first 3 ingredients in bowl. Cut in butter until coarse and crumbly. Add eggs. Mix well and chill. Pare and slice apples. Spread ¾ of dough on a greased cookie sheet. Place apple slices on dough. Sprinkle cinnamon/sugar mixture over apples. Press rest of dough flat in hand. Cut in strips. Lay criss- cross fashion on apples. Bake in 350º oven for 40-45 minutes. Makes 2 dozen squares.

Lucky Pennies (bite-sized cookies)

2 ¼ cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. salt
¾ cup unsalted butter, softened
1 cup firmly packed brown sugar
¼ cup molasses
1 large egg
Granulated sugar (for coating cookies)

In a large mixing bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a separate large bowl, use a wooden spoon to cream the butter and brown sugar until smooth. Stir in the molasses and egg and mix until well blended. Gradually stir in the flour mixture until combined.

Cover the dough and refrigerate it for at least 1-2 hours or until firm enough to roll into balls. Heat the oven to 375º.

Use a tiny spoon to scoop the dough out of the bowl; roll it with your fingertips into balls that are about ½” in diameter. Roll the balls in a shallow bowl of granulated sugar. Place the balls on an ungreased baking sheet, leaving 2” between the cookies. Bake for 7-9 minutes or until the cookies are crinkled and set. Cool the cookies on baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely.

The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature to up to 1 week. Makes about 10 dozen Lucky Pennies. These are great for school bake sales; just put a few cookies in individual sandwich bags.

Here's some popcicles recipes for the grownups with some special grown up "ingredients"

http://www.redbookmag.com/recipes-home/tips-advice/popsicle-recipes#slide-1

I might have to try this recipe. Looks yummy. and not too bad for the diet.

Reeses Peanut Butter Cup Baked Oatmeal

This could be a dessert or a snack; from EatBetterAmerica:

Crunchy Trail Mix Bars
4 cups Multi-Grain Cheerios cereal
3 cups trail mix (seeds, nuts and dried fruits)
1/4 cup margarine or butter
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 cup light corn syrup

Grease 13x9" pan with shortening or spray with cooking spray. In large bowl, mix cereal and trail mix; se aside.

In 2-quart saucepan, melt margarine over medium heat. Stir in brown sugar, flour and corn syrup. Cook, stirring occasionally, until mixture comes to a full boil. Boil 1 minute, stirring constantly.

Pour mixture evenly over cereal mixture; toss to coat. Press mixture in pan. Cool 10 minutes. For bars, cut into 6 rows by 6 rows. Makes 36 bars.

Melting Snowmen Cookies - Cute!!!

Click HERE for the recipe.

One of the "suns" has a birthday coming up and he loves Boston Cream. I might need to make these Boston Cream Cupcakes for him.

Holy cow, I love Boston Cream and those look soooo delicious!! If you want an alternative, I would highly recommend a Boston Cream "Texas Donut" from Paula's Donuts (there's one on Kenmore Ave in North Buffalo and one in Clarence). It's basically a HUGE donut with frosting, sprinkles and whatever else you want on it. I had one for my birthday last year. Heaven.