Rich Chocolate Cupcakes with Peanut Butter Cream Frosting
| Ingredients: NO SUGAR
Cupcakes
2 c flour
2/3 c baking cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 c Splenda
1 c butter or margarine
4 eggs
1 egg yolk
1 tsp vanilla
1 c milk
Frosting:
1/2 c creamy peanut butter
1/2 c butter, softened
2 c powdered milk
2 c Splenda
1 tsp vanilla
Milk
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Ingredients: SUGAR
Cupcakes
1 1/2 c flour
2/3 c baking cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 c sugar
1/2 c butter or margarine
2 eggs
1 tsp vanilla
1 c milk
Frosting:
1/2 c creamy peanut butter
6 tbsp butter or margarine, softened
2 1/2 c powdered sugar
milk
1 tsp vanilla
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Directions:
Cupcakes
In a large bowl combine flour, cocoa, baking soda and salt.
In a mixing bowl cream together butter, splenda or sugar, eggs, egg yolk (no sugar recipe only), and vanilla. Slowly add a little of the flour mixture while beating. Pour in milk and add the rest of the flour mixture slowly. Mix until completely combined and smooth.
Put paper liners into your muffin tin and add 1/4 c batter to each. (I use a standard ice cream scoop, which is 1/4 c.)
Bake at 350° for 15 – 20 minutes or until toothpick inserted into center of one cupcake comes out clean. Cool on wire rack.
Makes abt 20 cupcakes
Frosting:
(No sugar only) Combine powdered milk and splenda into a food processor and pulse until the consistency of powdered sugar.
(both sugar and no sugar instructions)
In a mixing bowl (I use a food processor) combine peanut butter, butter and vanilla. Mix in powdered splenda mixture or powdered sugar. Slowly add milk a little at a time while mixing. Keep adding milk until your reach your desired frosting consistency.
Spread or pipe onto completely cool cupcakes.
ENJOY!
This recipe is a Crockpot recipe, but you could also do this quicker in a soup pot on the stove.
Ham & Bean Soup
Ingredients:
1 1lb Bone in ham steak
1 c chopped carrots
1 c chopped celery
1 48oz can chicken broth
2 15oz cans white navy beans (lima beans are also good in this recipe)
1/2 c milk
3 tbsp cornstarch
1/2 tsp onion salt
1/4 tsp garlic powder
pepper to taste
Directions:
First thing is to chop up the ham into bite size pieces. Cut out the bone and add that to your Crockpot. Make sure to remove it before serving.
Next chop up the celery and carrots. Dump those in the Crockpot as well.
Once you have it all piled into the Crockpot add the beans and chicken broth. After you have added the liquid add the garlic powder, onion salt, and pepper to taste. Don’t add any extra salt until the soup is done and you have tasted it. The ham and onion salt should be enough.
Cook on low for 4 to 5 hours or until vegetable are the desired tenderness. (If doing this on the stove simmer until vegetables are the desired tenderness.)
Once the soup is done you will need to thicken it a bit. This is where the milk and cornstarch come in.
In a cup or bowl stir milk and cornstarch together to make a slurry.
While still stirring the slurry slowly pour into the soup. (you need to keep stirring so the cornstarch doesn’t settle to the bottom and make white mud lol)
Cook on high for 30 minutes.
Serve with crusty bread. (Don’t forget to remove that bone!)
Enjoy!
Mommy D
For those of you looking for the SUGAR version of this recipe scroll down. It is located under the no sugar version.
This nor sugar brownie is realllllly yummy. It isn’t overly sweet like most brownies. That’s why I call it a dark cocoa brownie. You get the chocolate taste but no overly rich aftertaste, which means you can eat more then one!
It’s pretty hard to get the right texture to call it a brownie, but I think I found a good in the middle combo. Just enough cakeyness, and the right amount of chewiness. Hope you all love it!
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Ingredients (No Sugar)
1 c unsalted butter
4 1-oz squares unsweetened chocolate
2 1/2 c Splenda
6 eggs
2 tsp vanilla
1/2 tsp baking powder
1 c flour
1/2 tsp salt
8-oz cream cheese, softened
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Directions (No Sugar)
Preheat oven to 300°
In a saucepan melt chocolate and butter over low heat.
While the chocolate is melting add cream cheese, 1 tsp vanilla, 1/2 c splenda, and 1 egg into a mixing bowl.
Using a wire whisk whip the ingredients together until smooth. Set aside.
Once the butter and chocolate is all melted stir together and pour into a mixing bowl. Add in 1 tsp vanilla, 2 c splenda. Mix until combined.
Add in 5 eggs, one at a time while mixing. Make sure to scrape the sides of the bowl to get all the chocolate.
Add in flour and baking powder and mix well.
Pour mixture into a greased 9X13 in. baking dish. Using a spatula or large spoon smooth out the mixture and try to get it evenly spread in the pan.
It doesn’t look like a lot in the pan, but trust me! 
Spoon cream cheese mixture over the top and use your spoon to mix it together. I just placed the tip of the spoon into the mixture and pulled it in circles to create the marble effect.
Bake for 20 minutes or until toothpick comes out clean.
Cool completely in pan on wire wrack before cutting.
Store in the refrigerator.
  
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Ingredients (Sugar)
1 c unsalted butter
4 1-oz squares unsweetened chocolate
2 1/2 c Sugar
4 eggs
2 tsp vanilla
1 c flour
1/2 tsp salt
8-oz cream cheese, softened
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Directions (Sugar)
Preheat oven to 350°
In a saucepan melt chocolate and butter over low heat.
While the chocolate is melting add cream cheese, 1 tsp vanilla, 1/2 c sugar, and 1 egg into a mixing bowl.
Using a wire whisk whip the ingredients together until smooth. Set aside.
Once the butter and chocolate is all melted stir together and pour into a mixing bowl. Add in 1 tsp vanilla, 2 c sugar. Mix until combined.
Add in 3 eggs, one at a time while mixing. Make sure to scrape the sides of the bowl to get all the chocolate.
Add in flour and mix well.
Pour mixture into a greased 9X13 in. baking dish. Using a spatula or large spoon smooth out the mixture and try to get it evenly spread in the pan.
Spoon cream cheese mixture over the top and use your spoon to mix it together. I just placed the tip of the spoon into the mixture and pulled it in circles to create the marble effect.
Bake for 45 minutes or until toothpick comes out clean.
Cool completely in pan on wire wrack before cutting. Store in the refrigerator.
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When I was growing up we went thru periods that we had little money and had to stretch our dollar as far as we could. This is a recipe that sprung from that. This is the ultimate budget friendly comfort food!
Macaroni in Tomato Juice
Ingredients:
1 lb lean ground beef
1 small onion, diced
2 stalks celery, diced
1 4oz can sliced mushrooms
2 c macaroni
1 1qt can tomato juice
1/4 c margarine
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp season salt
1/4 tsp onion salt
pepper to taste
Directions:
Cook 2c macaroni according to pkg directions. While macaroni is cooking prepare the beef mixture.
In a large skillet combine ground beef, celery, mushrooms, and onion. Cook over medium heat until onion is tender.
Drain macaroni and pour back into the pot. Pour beef mixture into the pot with the macaroni. Add butter and stir. Once butter is melted add tomato juice.
Heat over medium heat. Stir in onion salt, garlic salt, season salt, celery salt, and pepper. Cook until it starts to bubble.
Serve with a thick slice of buttered French bread.
ENJOY!
Note: This recipe only has directions for NO SUGAR. You can EASILY convert to regular sugar so I didn’t think I needed to write the recipe twice.
This is a sweet treat that would be PERFECT for parties, BBQ’s and any kind of get together. The recipe will make abt 4 cups of Dip, so if you aren’t feeding a crowd you can half it. Obviously the amount of chips you make is up to you. If you are making a lot of chips and run out of splenda cinnamon mixture it’s easy to throw some more together.
Cinnamon Chips & Whipped Cream Cheese Dip
Ingredients:
Flour Tortillas
1 cup splenda
1 tsp cinnamon
Margarine (softened)
1 pint whipping cream
1 8oz tub soft cream cheese (room temp)
1 tsp vanilla
Directions:
In a mixing bowl combine cream cheese, about 1/3 of the whipping cream, 1/2 c splenda and vanilla. Mix until smooth. While still mixing slowly pour in the rest of the whipping cream. Beat on high until the mixture is dense and smooth. It should hold hard peaks. It will be more dense than normal whipped cream in order to hold up as a dip.
Cover and store in the refrigerator until it’s time to serve.
Preheat oven to 325°.
Mix together the remaining 1/2 c splenda and 1 tsp cinnamon. Pour onto a plate.
Using a butter knife spread the margarine in a VERY thin layer on one side of the tortilla. Put the tortilla butter side down onto the plate with the cinnamon. This will help to keep mess down to a minimum.
Put the tortilla on a separate plate and repeat with as many tortilla’s as you need. When your done you will have a pile of tortillas that can be easily cut all at once.
Using a pizza cutter or long knife cut the tortilla into desired size chips.
Place butter side down in a single layer onto a baking sheet. Bake until chips are hard and crispy. If you see that they are sticking badly to the baking sheet they aren’t finished cooking. They will release themselves from the pan as they crisp.
So that’s it! Easy huh? My hubby LOVED this one. Of course this is an automatic kid pleaser too! I hope you enjoy it!
Mommy D
Omelet Breakfast Quesadilla
Ingredients
Small flour tortillas
4-5 Deli sliced ham lunch meat slices, diced
4 eggs
1/2 large green pepper, diced
shredded cheddar cheese
Directions:
In a large skillet combine ham and green pepper. Add a little veg oil and cook on medium heat until green pepper is tender.
Add eggs and stir to coat ham and green pepper. Cook them like you do scrambled eggs. Set aside.
In a separate skillet spray bottom lightly with non-stick spray. Place one flour tortilla in the pan. Put a small layer of cheese evenly on the tortilla.
Top with a light layer of the scrambled egg mixture.
Add another light layer of cheese on top. This will help to make them stick together and not fall apart when turning. Cook over medium heat until bottom is crisp and lightly brown. Turn over and cook the other side. The second side will take less time then the first.
Remove from pan and cool slightly on a wire rack. This will keep the tortilla on the bottom from getting soft or soggy.
Repeat the process until you have made your desired amount.
Using small tortilla I was able to make 6 quesadillas, but this will depend on how much of the egg mixture you use.
Icing Oatmeal Sandwich Cookies
| Ingredients (No Sugar) |
Ingredients (Sugar) |
| Cookies:
1/2 c unsalted butter, melted
1/2 c Butter flavored shortening
1 c splenda
1/2 tsp maple extract
1 1/2 tsp vanilla
2 eggs
3/4 c applesauce (no sugar added)
1/3 c milk
3 c quick oats
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
Frosting:
2 c splenda
2 c powder milk
1/3 c butter flavored shortening
1/2 tsp vanilla
milk
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Cookies:
3/4 c Butter flavored shortening
1 1/4 c firmly packed brown sugar
1 egg
1/3 c milk
1 1/2 tsp vanilla
3 c quick oats
1 c flour
1/2 tsp baking soda
1/2 tsp salt
Frosting:
2 c powdered sugar
1/4 c butter flavored shortening
1/2 tsp milk
milk
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| Directions (no sugar)
Cookies:
Preheat oven to 300°
In a medium bowl combine flour, oats, salt, and baking soda. Mix and set aside.
In a mixing bowl cream shortening, butter, and splenda until smooth. Add in eggs one at a time, mixing well after each.
Add maple extract, vanilla, applesauce and milk. Mix well. Add in the dry mixture and mix until completely combine.
Using a cookie scoop or tbsp drop onto greased cookie sheet. You will need to flatten them as they will not spread. I used a spatula that was buttered on the backside. Flatten to desired thickness. They will buff up slightly.
Bake for 15 minutes or until edges BARELY start to turn darker. Cool on wire rack.
Frosting:
In a food processor or blender combine splenda and powder milk. Process until the consistency of powder sugar.
Pour into mixing bowl. Add shortening and vanilla. Mix until shortening is equally distributed. While mixing add in milk a little at a time until you get a thick frosting consistency. As this frosting stands it will thicken. If it gets to thick just add a little more milk and stir.
spread generously on bottom of cool cookie. Top with another cookie.
Store in airtight container in the refrigerator.
Makes about 20 sandwiches
Enjoy!
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Directions: (sugar)
Cookies:
Preheat oven to 350°
In a medium bowl combine flour, oats, salt, and baking soda. Mix and set aside.
In a mixing bowl cream shortening and sugar until smooth. Add egg, mixing well.
Add vanilla, and milk. Mix well. Add in the dry mixture and mix until completely combine.
Using a cookie scoop or tbsp drop onto greased cookie sheet 2 inches apart.
Bake for 10-12 minutes or until edges start to turn darker. Do Not Overcook.
Cool on wire rack.
Frosting:
combine powered sugar, shortening and vanilla in a bowl. Mix on low speed adding milk a little at a time until you reach a good spreading consistency.
Spread on the bottom of one of your cooled cookies. Top with another cookie.
Store in airtight container in refrigerator.
Makes abt 16 sandwiches
Enjoy
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Grilled Inside-Out Bacon Burger
Ingredients
1 lb lean Ground beef
1 2oz Pkg precooked bacon (abt 12 slices) chopped
2 eggs
1/2 c crushed whole wheat saltine crackers or bread crumbs
1 Tbsp Worcestershire Sauce
1 tsp onion salt
1 tsp season salt
Directions:
This recipe is SOOO simple.
Chop up your bacon into small pieces. Don’t make them to large as the hamburger wont be able to stick together.
In a medium bowl combine all your ingredients. Mix well. (Using your hands is easiest.)
Form into 6 patties about the size of your palm.
Grill to desired doneness.
Top with your favorite burger fixin’s and enjoy!
Mommy D
| Ingredients (No Sugar) |
Ingredients (Sugar) |
1/2 c shortening
1/4 c margarine
1 c Splenda
4 eggs
4 bananas, mashed
1 1/2 c flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 c quick oats
1/2 c walnuts, chopped (OPTIONAL) |
1/4 c shortening
1/4 c margarine
1 c sugar
2 eggs
1 c banana, mashed
1 1/2 c flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/2 c quick oats
1/2 c walnuts, chopped (OPTIONAL) |
Directions:
In a large mixing bowl mix shortening, margarine, and splenda or sugar until creamed. Add in eggs one at a time while mixing. Mix in banana, baking soda, salt, cinnamon and quick oats. Mix well.
Add flour and mix until completely combined. Pour into a grease 9×5 in. loaf pan.
Bake at 350° for 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on wire rack.
The splenda version looks like a lot of batter for one loaf, but remember that this recipe won’t raise like the one with sugar. It will raise a little, but it won’t overflow the pan. As it cools it will also settle.
Mommy D
This Dip is so good. My favorite. It works with all manor of vegetables, and is great with Ruffles (plain) or pita chips.
Spinach and Shrimp Dip
Ingredients
1 8oz pkg cream cheese, softened
1 12oz tub sour cream
1 12oz pkg chopped frozen spinach, thawed
1 4oz can small or tiny shrimp
1 5oz can sliced water-chestnuts
1/2 tsp season salt
1/4 tsp celery salt
Directions
In a mixing bowl combine softened cream cheese and sour cream. Mix well to combine. Add in shrimp and mix. Set aside.
Drain the waterchestnuts and chop them into small chunks. Add to the cream cheese mixture.
Take your thawed chopped spinach out of the pkg and squeeze as much water out of it as possible. If you add it to your dip without getting most the water out it will turn your dip watery. When your done it should look like the picture above. Add this to your cream cheese mixture.
Add your seasoning (season salt and celery salt) and mix well.
Serve with vegetable and or pita chips or plain potato chips.
ENJOY!
Mommy D
