Blonde Brownies

(Chewy Butterscotch Flavor)

1/4 C Butter or Margarine, melted
1 C light brown sugar
1 egg
1/2 tsp vanilla
3/4 C flour
1 tsp baking powder
1/2 tsp salt
1/2 C coarsely chopped nuts

Add butter to brown sugar until well-blended. Add egg & vanilla and mix well. Stir in dry ingredients, then add nuts. Spread in a well buttered 8"X8" pan. Bake at 350 for about 25 minutes. Cool in pan on cake rack. Cut into 2" squares. Makes 16.

Apple Brownies...Or Rather Apple Blondies

2/3 c. butter, softened (10-2/3 Tbsp)
1-3/4 c. brown sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/4 tsp salt
1/3 c. chopped nuts
1 c. apples, peeled & chopped
1/3 c. raisins (optional - or use extra apple or nuts)

Cream butter & brown sugar. Add eggs & vanilla and mix. Add dry ingredients & beat until mixture is smooth. Add apples, nuts & raisins and stir gently. Spread batter into greased 9"X13" pan and bake at 350 for 35-45 minutes. Allow to cool before cutting.

Chocolate Marble Gooey Butter Cake

Recipe from: The Cake Mix Doctor

Crust
1pk (18.25oz) plain yellow cake mix
8 Tbs (1 stick) butter, melted
1 large egg

Filling
8oz. cream cheese, softened
2 large eggs
1 tsp vanilla extract
8 Tbs (1 stick) butter, melted
3-3/4 C. confectioner's sugar, sifted
1 C. (6oz) semisweet chocolate chips

Preheat oven to 350. Set aside an un-greased 9"X13" baking pan.

For the crust, place cake mix, butter & egg into a large mixing bowl. Blend well with electric mixer. Scrape sides. Batter should come together into a ball. With your fingertips, pat the batter evenly into the bottom of the pan. Set aside.

For the filling, place cream cheese into same bowl used for crust (no need to clean bowl or beaters), and blend on low until fluffy. Add eggs, vanilla and butter, then blend at medium for 1 minute. Add confectioner's sugar & blend until well combined, scraping down sides as necessary.

Melt the chocolate chips in a small saucepan over low heat, stirring until melted. (OR melt in microwave stirring after every 30 seconds until smooth & melted). Measure out 1 cup of the cream cheese filling, and fold it into the chocolate mixture, stirring so the batter becomes well combined. Set aside.

Pour the reamining cream cheese filling onto crust, and spread out evenly to edges. Drop spoonfuls of chocolate batter over the top of the filling. Swirl them with a dinner knife, so the top has a marbled effect. Be careful not to cut through the crust.

Bake cake until it is well browned, but the center still jiggles when you shake the pan. About 45-47 minutes. Remove from oven & cool on wire rack 30 minutes. Cut into squares & serve.

Store this cake covered in aluminum foil at room temperature for up to 4 days, or in the refridgerator for a week. Or, freeze wrapped in foil for up to 6 months. Thaw cake overnight in refrigerator before serving.

This cake is great warm, but very gooey when hot/warm, and you have to eat it with a fork. I prefer to make it ahead of time & serve @ room temperature, because it has more of a brownie texture - A VERY decadent, gooey brownie. ENJOY! This is a Great cake.

Angel Food Puffs

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/2 C - orange flavored sugar-free soda
1/4 tsp - almond extract
1 (16 oz) pkg - angel food cake mix

Preheat oven to 350. Combine ingredients in a large bowl. beat with mixer at medium speed until smooth. Drop batter by heaping Tablespoons onto greased baking sheets. Bake at 350 for 9 minutes until lightly browned. Remove from baking sheets immediately & cool on wire racks.

Try using different flavors of sodas for variety.

***Leave plenty of space between cookies, they spread out a bit. I think next time, I'll make them teaspoon sized & bake for less time. They're yummy, but I think that vanilla extract may also be a better choice depending on the soda used.

Servings: 28 cookies
Serving size: 1
Calories (g) - 61
Fat (g) - 0.1
Carbohydrates (g) - 13.8
Fiber (g) - 0.1
Protein (g) - 1.4
Sodium (mg) - 119
Exchanges - 1 starch

Coconut Muffins

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 C - all purpose flour
1/3 C - sugar
2 tsp - baking powder
1/4 tsp - salt
1/4 C - flaked sweetened coconut
1 (8oz) carton - vanilla low-fat yogurt
1/4 C - vegetable oil
1/4 tsp - coconut extract
1 large egg, lightly beaten
1 large egg-white, lightly beaten
cooking spray

Preheat oven to 400.

Combine first 5 ingredients in a large bowl, make a well in center. Combine yogurt with next 4 ingredients; add to dry ingredients, stirring just until moist. Spoon into muffin cups coated with cooking spray, filling 3/4 full.

Bake at 400 for 19-20 minutes or until lightly browned. Remove muffins from pan immediately.

Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 169
Fat (g) - 5.9
Carbohydrates (g) - 25.1
Fiber (g) - 0.6
Protein (g) - 4
Sodium (mg) - 157
Exchanges - 1-1/2 starches / 1 fat

Choco-Peanut Butter No Bake Cookies

1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract
pinch of salt

Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over. Combine milk, sugar, cocoa, butter and peanut butter. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir. Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.