Cream Cheese Sugar Cookies

INGREDIENTS (Nutrition)

* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

What to Drink?
Wine Port
Cocktail Amazingly Good Eggnog
Hot Non-Alcoholic Gingerbread Latte
Click here to find out more!
DIRECTIONS

1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Not Red Spaghetti Sauce

INGREDIENTS (Nutrition)

* 1 1/2 pounds Italian sausage
* 4 ounces fresh mushrooms, sliced
* 1/2 cup butter
* 2 cubes chicken bouillon
* 1/2 cup sherry
* 1 1/2 pounds zucchini, sliced
* 1/2 cup chopped green onion

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender. Serve over cooked pasta.

Peanut Butter and Jelly Oat Bars

INGREDIENTS (Nutrition)

* 1 cup firmly packed dark brown sugar
* 3/4 cup Butter Flavor Crisco® Stick, plus additional for greasing
* 1/2 cup Jif® Creamy Peanut Butter
* 2 1/8 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 1/2 cups oats (quick, uncooked)
* 1/3 cup water
* 1 cup SMUCKER'S® Strawberry Preserves

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 400 degrees F. Grease 13 x 9 x 2-inch pan with CRISCO® shortening.
2. Combine brown sugar, CRISCO® shortening and JIF® Peanut Butter in large bowl. Beat on medium speed of electric mixer until well blended.
3. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats with spoon. Mix until well blended. Stir in water 1 tablespoon at a time.
4. Press half the dough into bottom of greased pan and spread SMUCKER'S® preserves over it. Flatten small amounts of remaining dough between hands. Place on preserves and arrange so dough sections touch. Fill in any spaces with dough so preserves are completely covered.
5. Bake for 25-30 minutes or until golden brown and edges are slightly brown. Do not over-bake. Cut while warm into bars about 2 1/2 x 2 inches.

Click here to find out more!

INGREDIENTS (Nutrition)

* 1 tablespoon instant espresso powder
* 1 tablespoon unsweetened cocoa powder
* 3 tablespoons hot water
* 1 tablespoon coffee flavored liqueur
* 1 tablespoon chocolate liqueur
* 1 cup sifted cake flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 3 egg whites
* 3 egg yolks
* 1 cup white sugar

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
2. In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
3. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
4. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

INGREDIENTS (Nutrition)

* Chocolate Crumb Crust
* 1 1/2 cups vanilla wafer crumbs
* 6 tablespoons confectioners' sugar
* 1/3 cup unsweetened cocoa powder
* 1/3 cup butter, melted
*
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 1 (12 ounce) package semisweet chocolate chips, melted
* 4 eggs
* 2 teaspoons vanilla extract
* Melted semi-sweet chocolate (optional)

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 300 degrees F. Prepare Chocolate Crumb Crust.
2. Chocolate Crumb Crust: In medium bowl, combine vanilla wafer crumbs (about 45 wafers), confectioners' sugar, cocoa powder and butter. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well.
4. Pour into prepared pan.
5. Bake 1 hour and 5 minutes or until center is set.
6. Cool. Chill in refrigerator at least 4 hours.
7. To serve, drizzle with additional melted chocolate if desired. Store leftovers covered in refrigerator.

INGREDIENTS (Nutrition)

* 1 1/2 cups graham cracker or chocolate wafer crumbs
* 1/4 cup sugar
* 1/4 cup butter or margarine, softened
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 3 eggs
* 2 teaspoons vanilla extract

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
3. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Refrigerate leftovers. *If greased muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove from pans. Proceed as above.

FOOTNOTES

*
Tips
*
Garnish with fresh fruits, candies, whipped toppings or chocolate curls.
*
Variation - Chocolate Mini Cheesecakes
*
Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake 20 to 25 minutes.

Chocolate Cheese Frosting

INGREDIENTS (Nutrition)

* 1 (8 ounce) package cream cheese, softened
* 4 tablespoons milk
* 4 cups confectioners' sugar
* 1/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.

Chocolate Frosting

INGREDIENTS (Nutrition)

* 1/4 cup margarine, melted
* 1/2 cup unsweetened cocoa powder
* 1/3 cup milk
* 1 teaspoon vanilla extract
* 3 1/2 cups confectioners' sugar

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Toffee-Top Cheesecake Bars

INGREDIENTS (Nutrition)

* 1 1/4 cups Pillsbury BEST® All Purpose Flour
* 1 cup confectioners' sugar
* 1/2 cup unsweetened cocoa
* 1/4 teaspoon baking soda
* 3/4 cup butter or margarine, softened
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 (8 ounce) package toffee bits, divided

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Heat oven to 350 degrees F. In medium bowl, combine flour, powdered sugar, cocoa and baking soda. Cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
2. In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla. Beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown.
3. Remove from oven. Cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Refrigerate several hours or until chilled. Store leftovers covered in refrigerator.

INGREDIENTS

* 1 (18.25 ounce) package yellow or white cake mix
* 4 egg whites
* 1 cup sour cream
* 2/3 cup unsweetened applesauce
* 1/2 cup packed brown sugar
* 2 teaspoons ground cinnamon
* 1 1/2 cups confectioners' sugar
* 2 tablespoons milk
* 1 teaspoon vanilla extract

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a large mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes.
2. Pour half into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake.

FOOTNOTE

*
Nutritional Analysis: One serving (1 piece) equals 185 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 198 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Orange Cream Cake

INGREDIENTS

* 1 (18.25 ounce) package lemon cake mix
* 1 (.13 ounce) envelope unsweetened orange soft drink mix
* 3 eggs
* 1 cup water
* 1/3 cup vegetable oil
* 2 (3 ounce) packages orange flavored gelatin mix, divided
* 1 cup boiling water
* 1 cup cold water
* 1 cup cold milk
* 1 teaspoon vanilla extract
* 1 (3.4 ounce) package instant vanilla pudding mix
* 1 (8 ounce) carton frozen whipped topping, thawed

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a mixing bowl, combine cake and drink mixes, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork, poke holes in cake. Cool on a wire rack for 30 minutes.
2. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.

Lemon Rasberry-Filled Cake

INGREDIENTS

* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1 egg white
* 1 1/4 cups water
* 1/4 cup unsweetened applesauce
* FROSTING:
* 2 cups confectioners' sugar
* 2 tablespoons butter, softened
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 2 tablespoons fat-free milk
* 1/2 cup 100% raspberry spreadable fruit

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a large mixing bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. baking pans coated with nonstick cooking spray. Bake at 350 degrees F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
2. In a mixing bowl, beat first five frosting ingredients until smooth. Place a cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.

FOOTNOTES

*
This recipe was tested with Smucker's Baking Healthy. Look for it in the baking aisel of your grocery store.
*
Nutrition Facts: 1 slice equals 313 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 334 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

14-karat cake

INGREDIENTS

* 1 1/3 cups sugar
* 2 eggs
* 2 egg whites
* 1/2 cup unsweetened applesauce
* 1/3 cup canola oil
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 3 cups shredded carrots
* 1/2 cup golden raisins
* 6 ounces reduced-fat cream cheese
* 1 tablespoon butter or stick margarine, softened
* 1/2 teaspoon vanilla extract
* 3 cups confectioners' sugar
* 1/4 cup chopped walnuts
* 3 tablespoons flaked coconut, toasted

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

FOOTNOTE

*
Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein