Chocolate Fruit Dip.

Ingredients

•1-1/2 cups plain yogurt
•2 tablespoons fat-free milk
•10 miniature marshmallows
•2 tablespoons semisweet chocolate chips
•Assorted fresh fruit

Directions
•Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
• In a small heavy saucepan, combine the milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl; cool to room temperature.
• Remove yogurt from cheesecloth and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit. Yield: 1 cup.

Nutritional Facts 1/4 cup (calculated without fruit) equals 88 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 47 mg sodium, 9 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

7Up Biscuits

Ingredients

2 cups baking mix 
½ cup sour cream
½ cup 7-Up or other lemon lime soda
3 Tbsp butter, melted

Instructions

In a bowl, combine the baking mix and sour cream. Add the 7-Up and combine. The dough will be very tender.

Sprinkle some additional baking mix on your working surface and shape dough into a 9 inch square.

Cut dough into 9 squares. I like to use my pizza cutter to do this.

Pour 2 of the Tbsp of melted butter into a 9 inch square baking dish. Be sure the butter coats the bottom of the pan.

Bake at 450 degrees for 10-15 minutes until golden. Brush tops of biscuits with remaining melted butter. Serves 9

Spiced Pumpkin Mousse Parfaits

1 8oz block cream cheese softened
1 15oz can of pumpkin puree
1 box vanilla instant pudding (4 serving size)
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup heavy whipping cream very cold
1/3 cup powdered sugar
20 ginger snaps coarsely crushed (plus 8 whole gingersnaps for garnish)

In a medium sized bowl, beat cream cheese with an electric hand mixer for 1 minute. Add pumpkin, pie spice (or cinnamon) and powdered vanilla pudding mix. Beat until smooth and fluffy. Set aside. In a separate, chilled bowl, beat whipping cream until frothy. Add powdered sugar and beat to stiff peaks. In 8 clear glasses, put a layer of pumpkin mixture, a few crushed ginger snaps and a layer of whipped cream. Continue layering, finishing with a dollop of whipped cream and a whole cookie on top. Serve immediately or refrigerate for up to 3 hours before serving.

Cinnamon Roll Bundt Cake

Ingredients
1 yellow cake mix
1/4 c sugar
1 Tbsp cinnamon
2 bx 3.4 oz instant vanilla pudding
1 c sour cream
1/2 c oil
4 eggs
3/4 c chopped nuts
1/2 c brown sugar
1/2 c chopped nuts
1 Tbsp cinnamon
1/2 c cream cheese frosting (i bought pre-made frosting on the cake aisle)
..
Directions
1
Mix together the cake mix (, the pudding, sour cream, oil and eggs. Add 3/4 cup of chopped nuts. In small bowl, combine 1/4 c sugar and 1 Tbsp cinnamon. Fold into cake batter; avoid overmixing. Mixture will be thick.
2
In small bowl, mix brown sugar, 1/2 cup chopped nuts and cinnamon.
3
Put 1/2 of the cake mixture into a bundt pan. On top of the cake batter, sprinkle the brown sugar mixture.
4
Put remaining cake batter in the bundt pan on top of the brown sugar.
5
Bake at 350 for 55 minutes.
6
Let cool in pan for short time (about 10 minutes) and then invert onto serving platter. (I tend to make sure the cake is loosened from the sides of the pan using a soft spatula before doing "the flip.")
7
Take about 1/4 - 1/2 cup of cream cheese frosting from container and put into microwave safe bowl. Heat for about 30 -45 seconds, or until the frosting is melted.
8
Drizzle melted frosting over the cake.
9
NOTE: You may use the Decadent Supreme Cinnamon Cake Mix that is now available and eliminate the yellow cake mix and the cinnamon-sugar add-in to the batter. I adjusted this recipe to use a yellow cake mix because the Decadent Supreme mixes are not easily found in all grocery store locations.

Marshmallow Peep martini

1-1/2 ounces fluffed marshmallow vodka
1/2 ounce vanilla syrup, plus extra for rim
1 ounce cream
Sugar
Directions:

Pour a small amount of vanilla syrup onto one plate and sprinkle sugar onto another plate. Dip rim of glass in syrup and then into sugar to coat.
Put vodka, syrup and cream in a cocktail shaker with ice.
Shake.
Strain into glass.

Homemade Baked Egg Rolls

These egg rolls are crazy-easy to make, and definitely a crowd pleaser.

You’ll need:

egg roll wrappers
a bag of cole slaw mix
a can of mushrooms
1 tsp garlic, minced
1/4 tsp ground ginger
a splash of soy sauce
salt and pepper
cooking spray or olive oil in a mister (I use olive oil in a mister)

Optional:

mung bean sprouts
can of tiny cooked shrimp
anything else you think would be good inside of the egg rolls

homemade egg rolls

1. Preheat your oven to 375 degrees Fahrenheit. Put your cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.

homemade egg rolls

2. Chop your mushrooms and put them in a mixing bowl. This is also when you’d put in the bean sprouts, shrimp, or other fillings.

homemade egg rolls

3. Splash in some soy sauce.

homemade egg rolls

4. Add the garlic. I used a HEAPING teaspoon but I like garlic.

homemade egg rolls

5. And sprinkle in the ginger.

homemade egg rolls

6. By now your cole slaw mix should be cooked. Drain it to get out any excess liquid as no one likes a soggy egg roll.

homemade egg rolls

7. Then combine the cole slaw mix with the rest of the ingredients.

homemade egg rolls

8. Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.)

homemade egg rolls

9.Fold in two of the corners.

homemade egg rolls

10. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.

homemade egg rolls

11. It helps if you sort of tuck it as you are rolling.

homemade egg rolls

12. Voila!

homemade egg rolls

13. Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.

homemade egg rolls

14. Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

homemade egg rolls

15. Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce?).

Wonder cake

A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes