Saturday, February 18, 2012

Angelic Candy Bars

1 (12 oz.) angel food cake
1 (5 oz.) pkg. instant vanilla pudding
1 tsp. vanilla extract
1 (12 oz.) container whipped topping
3 lg. Heath or Skor candy bars (approximately 1 1/4 oz. each), crushed

Shred or crumble the angel food cake into little pieces and put it into
a 9 x 9 inch baking dish. 

Mix pudding according to package directions,
adding the vanilla extract. 

Spoon pudding over the shredded cake, spread
whipped topping over the pudding and sprinkle the crushed candy bars
over it all. 

Serve as is or make ahead and chill.
It's simple when you buy a bakery-made angel food cake.

To crush the candy bars cover them, then tap lightly with a hammer or
some other heavy object.

Option: For a different taste use banana pudding instead of vanilla and
add a layer of sliced bananas over the pudding layer.

Friday, February 17, 2012

Healthy & Sugar Free Candy Bars

I love when I find tasty snacks that are both healthy and sugar free since my daughter and I are both Diabetic.

6-8 slices bread
2 tbsp. chopped nuts
1 tbsp. wheat germ
1/4 c. peanut butter
1 tsp. cocoa (optional)

Trim crust off bread, cut in half, let all bread dry overnight including
crust or in oven at 350 degrees for 1/2 hour. Crumble crust. Add chopped
nuts, wheat germ, mix peanut butter in mixture. Add peanut oil until
thin. Dip bread in peanut butter mixture. Roll in nuts. Eat.

Green Giant B1G1

Heath Bar Candy

40 saltines
1 c. butter
1 c. brown sugar
1 pkg. chocolate chips
1/2 c. nuts, chopped

Place layer of crackers on 11 x 16 x 1 inch foil lined pan. Boil butter
and sugar for 3 minutes. Pour over crackers. Bake at 350 degrees for 10
minutes or until crackers float. Sprinkle Heath Bar chips over saltines.
When melted, spread chocolate chips around. Top with nuts, cut in bars
when cool.

Monday, February 13, 2012

Taco Lover's Pasta Sauce

What a great way to give the boring Spaghetti nights a BAM!

8 ounces lean ground beef
1 large onion, chopped
1 medium green, red, or yellow sweet pepper, seeded and chopped
2 cloves garlic, minced
1 15-ounce can tomato sauce
1 14 1/2-ounce can diced tomatoes, undrained
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt and black pepper
10 ounces whole wheat or regular dried pasta
2 tablespoons snipped fresh cilantro
1/2 cup shredded Monterey Jack or cheddar cheese

In a large saucepan cook beef, onion, sweet pepper, and garlic over medium heat until beef is browned. Drain off fat. Stir in tomato sauce, undrained tomatoes, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring occasionally. Season to taste with salt and black pepper.

Meanwhile, cook pasta according to package directions; drain. Just before
serving, stir cilantro into sauce. Serve over hot cooked pasta. Sprinkle with cheese.


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