Posted by Grandma Jeanne on November 30, 2009
Large strawberries, as many as desired.
8oz bag of chocolate chips (whichever flavor preferred)
wax paper
1. Wash the strawberries and let them dry on paper towels.
2. Place chocolate chips in microwavable bowl and microwave in 30 second intervals, stirring after each time, until completely liquid.
3. Dip strawberries into the chocolate and place on sheet of wax paper until dry.
Servings: 10 | Prep Time: 10 minutes
Posted by Grandma Jeanne on November 23, 2009
2 boxes instant banana cream pudding mix
2 8-oz. containers of Cool Whip
4 cups milk
Nilla wafers – enough to fill pan
Sliced bananas – enough to fill pan
1. Layer bananas and cookies in 9 X 11 X 2 container.
2. In large bowl, mix milk and 8 ounces Cool Whip.
3. Add pudding mix and beat until well mixed
4. Do not over beat, as mix will get too thick.
5. Pour mixture over cookies and bananas.
6. Cover with another 8 ounces of Cool Whip.
7. Refrigerate overnight (preferably).
Servings: 8 | Prep Time: Minutes
Posted by Grandma Jeanne on September 22, 2009
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon ginger
1 (16 ounce) package light angel food cake mix
In a large bowl, combine pumpkin, vanilla, and spices.
In a separate bowl prepare cake mix according to directions.
Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown.
Cool inverted on wire rack until cool.
Slice cake into 14 slices and serve with 1 tablespoon Cool Whip Free.
1 Weight Watcher point per slice – pumpkin adds fiber
Posted by Grandma Jeanne on April 8, 2009
A friend of mine made this for dessert the other night. We all loved it, and she shared this recipe with me!
1 angel food cake (purchased or box mix)
2 cups boiling water
1 package (large – 8 serving size) sugar-free or regular raspberry jello
2 packages (10 ounces each) frozen sweetened raspberries, partially thawed (I added Splenda to unsweetened berries)
3 (6 ounces each) containers nonfat red raspberry yogurt
Bake angel food cake according to directions and cool. This can be made days ahead.
Pour boiling water on jello in large bowl. Stir until jello is dissolved.
Add raspberries (I saved a few for garnish)
Layer half of cake which has been torn in 1/2″ to 3/4″ pieces in trifle bowl, followed by half of the jello mixture, then 1-1/2 cartons of yogurt.
Repeat the cake, jello, and yogurt.
Dry reserved berries and add to top.
Refrigerate at least 2 hours until firm. Can be made a day ahead.
Cover with Saran wrap.
Serves 14 to 16.
Posted by Grandma Jeanne on December 30, 2008
1/2 cup chopped pecans
2-1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1 cup all-purpose flour
Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk
In a large bowl, cream the butter.
Add the sugar and beat until fluffy.
Add the egg and beat until well blended.
Mix in the soda, salt, cinnamon, and nutmeg.
Add the flour and stir just until blended.
Stir in the apples and nuts.
Pour into an oiled 9″ round cake pan, and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with
your finger.
In a saucepan, melt the butter, brown sugar, and salt for the sauce. Bring to a boil.
Remove from heat, and whisk in vanilla and milk.
Serve warm sauce over cake.
Serves 8.
