Ultimate Chocolate Cake

Ultimate Chocolate Cake
From: Taste of Home: Light & Tasty

SERVINGS: 12

TIME: Prep: 15 min. Bake: 45 min. + cooling

Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup (8 ounces) fat-free sour cream
1/2 cup unsweetened applesauce
1/2 cup water
2 eggs
1/2 cup egg substitute
1/2 cup semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

Directions:
In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts
One serving:One piece
Calories: 266
Fat:9 g
Saturated Fat:3 g
Cholesterol:62 mg
Sodium:520 mg
Carbohydrate:41 g
Fiber:2 g
Protein:6 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat.

Chunky Banana-Chocolate Chip Cookies

Chunky Banana-Chocolate Chip Cookies
by: Betty Crocker

Prep Time: 20 min
Total Time: 50 min
Makes: About 1 1/2 dozen cookies

2 1/2 ripe medium bananas
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
1/4 cup chopped walnuts and/or miniature semisweet chocolate chips, if desired


1. Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
3. Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

Oreo Chocolate Balls

Oreo Chocolate Balls
from: Diana Gartner

You will need:
*1 8 oz. brick of Cream Cheese

*1 package of Original Oreo Cookies (pkg weight 1 lb. 2 oz.)

*1 package of CandiQuick Chocolate candy covering (16 oz.) (NOTE: I can always find this at Stater Bros and some other stores may carry it now too. It will be near/with the chocolate chips. I’ve tried quite a few different dipping chocolates and this works the best, especially with this recipe.)

Preparation:
Set cream cheese out to soften.
Grind up (Magic Bullet or other food processor or blender work best) entire package of Oreo Cookies and put in a large bowl for mixing. It should be a think powder…no chunks of oreo left.

Add cream cheese (I add it in chunks as opposed to the whole brick at once) to ground up Oreos.
Using electric hand mixer, blend Oreos and cream cheese until thoroughly mixed - you shouldn't see any white from the cream cheese and it should be a thick pasty consistency.
Chill "dough" in refrigerator for half an hour for best results in next step.
Once chilled, roll peices of dough into small balls and place on a foil covered cookie sheet.
Chill balls in refrigerator for 15 minutes.

Take cookie sheets with balls on them out of fridge. Melt CandiQuick in microwave per package instructions. Leaving the melted chocolate in the tray provided, use a spoon (I use two) to take the balls from the cookie sheets, drop them one at a time in the melted chocolate, cover completely with chocolate, and return to cookie sheet. Cover all balls with the melted chocolate.
Chocolate hardens quickly but chocolate balls should be placed in refrigerator for at least one to two hours prior to serving for best results

SUMMER SQUASH AND ZUCCHINI CASSEROLE
From: Melissa Williamson

2 lg. zucchini
2-3 lg. summer squash
1 1/2 to 2 c. Italian bread crumbs
1 c. grated Parmesan cheese, or to taste
1 med. can stewed tomatoes

Peel and slice squash. Place in ungreased 9 x 12 inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese.
Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350 degrees for 30 minutes, or until squash is done. Tomatoes may be deleted, if desired, or may be used on only 1/2 of the casserole.

I added some cheddar between the layers as well and omitted the tomatoes, but would try them next time. I also added some veggie seasoning and pepper.

(I didn't peel any of the veggies)

"Healthified" Turkey-Artichoke Panini

"Healthified" Turkey-Artichoke Panini
By: Eat Better America

50% more fiber • 62% less fat • 71% less sat fat than the original recipe—see the comparison. Gobble away, guilt-free. This healthified panini is ready to lighten your lunch. From eatbetteramerica.
prep time:15 min
start to finish:15 min
makes:2 sandwiches

1/4 cup marinated artichoke hearts (from 6-oz jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray

1. Heat closed contact grill or panini maker for 5 minutes.
2. Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
3. In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
4. When grill is heated*, place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.
*To cook in skillet, heat 10-inch nonstick skillet over medium heat. Add sprayed sandwiches; cook 2 to 3 minutes on each side or until toasted and cheese is melted.


Nutritional Information
1 Sandwich: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 40g (Dietary Fiber 8g, Sugars 11g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 25%; Iron 20%

"Healthified" Mexican Pasta Skillet

"Healthified" Mexican Pasta Skillet
by: Eat Better America

72% less sat fat • 68% less fat • 26% fewer calories than the original recipe—see the comparison. This 30-minute sizzling skillet will have your family running to the table! From eatbetteramerica.
prep time:30 min
start to finish:30 min
makes:6 servings (about 1 1/3 cups each)

1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

Olive and Feta Pasta

Olive and Feta Pasta
by: Allrecipes.com

Servings: 4

Ingredients:
8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve

Can be served warm or cold.

Grilled Taco-Barbecue Chicken

Grilled Taco-Barbecue Chicken
By: Betty Crocker

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings

Not what you're looking for? Try another search:
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Total Time: 15 min
1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Grill chicken 6 to 8 minutes.

Success
Serve sauces on the side when cooking with a contact grill. Because grilling temperatures are high, sauces and glazes burn easily if used during grilling.
Variation
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 1040mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 10g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 15% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

April Fool's Tricky Taco Cups

April Fool's Tricky Taco Cups
by: Taste of Home

Fools of all ages will fall in love with these sensationally sneaky sweets that look like taco salads. Crunchy waffle bowls are filled with chocolate ice cream, then topped with tinted coconut "lettuce" and "cheese", maraschino cherry "tomatoes" and black licorice "olives".

SERVINGS: 6
TIME: Prep: 20 min. + freezing

Ingredients:
1 cup ground pecans
1 pint chocolate or vanilla ice cream
1-3/4 teaspoons water, divided
6 drops green food coloring
1-3/4 cups flaked coconut, divided
4 drops yellow food coloring
6 waffle ice cream bowls
6 tablespoons whipped topping
3 pieces black rope licorice, cut into 1/4-inch slices
9 maraschino cherries, patted dry, halved

Directions:
Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint.
Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately. Yield: 6 servings.

Nutrition Facts
One serving:(1 each)
Calories: 468
Fat:31 g
Saturated Fat:14 g
Cholesterol:16 mg
Sodium:130 mg
Carbohydrate:48 g
Fiber:4 g
Protein:5 g

April Fool's Layer Cake Meat Loaf

April Fool's Layer Cake Meat Loaf
by: Taste of Home

SERVINGS: 8-10

TIME: Prep: 30 min. Bake: 15 min. + standing

Ingredients:
2 eggs, lightly beaten
1 can (5-1/2 ounces) spicy hot V8 juice
1 cup chopped green pepper
2/3 cup chopped onion
1/2 cup seasoned bread crumbs
1/2 cup quick-cooking oats
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef

MASHED POTATOES:
4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard

Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border. Yield: 8-10 servings.