Sweet Potato Puffs

This is a great ay to get the kids in the kitchen! They can make this recipe with minimal help.

• 2 17oz cans sweet potatoes
• 2 tbsp butter
• 1/2 tsp salt
• cinnamon to taste
• finely chopped pecans
• 1/2 cup brown sugar
• 12 large marshmallows

Combine mashed sweet potatoes, butter and salt. Mix well.
In a small bowl, combine brown sugar and pecans.
Pat 2 generous tbsp of sweet potato mixture around each marshmallow. (the kids will love this! Just like play dough!)
Roll each ball in sugar. Place in 8x8x2 microwavable dish. Microwave on high 4-7 minutes or until puffed or thoroughly heated through.

Sweet Potato Crunch

This is similar to a soufflé.  If you serve it with whipped cream, it could be a desert! (And we've done that!) The crunch topping is great, but I usually only put it on half.  I put marshmallows on the other half in the last 15 minutes of baking- that way everyone gets what they like.

• 2 eggs
• 1/2 cup evaporated milk
• 3/4 cup sugar
• 1/4 cup butter
• 1 tsp vanilla
• 1 can (28oz) sweet potatoes
• cinnamon and nutmeg to taste

Topping-

• 1 cup brown sugar
• 1/2 cup butter, melted
• 1/2 cup self rising flour
• 1 cup chopped pecans

Mix eggs, milk, sugar, butter, vanilla and mashed sweet potatoes.  Pour into a well buttered baking dish.
Mix all topping ingredients together and crumble on top of sweet potato mixture.
Bake at 350 for 30-45 minutes.
(If you use marshmallows instead of topping, put them on for the last 15 minutes of baking.)

Healthy Milkshake

Looking for a yummy and healthy way to get more milk and bananas into your kids?  We've got you covered!  These are delicious and have the smooth, creamy consistency of a Frosty.  Hint- peel your bananas before you freeze them.  Just throw them in a zip top bag.  Trust me, peeling a frozen banana is no fun!

• 1 frozen banana, chopped 
• 1 cup skim milk (or whatever you like)
• 8 regular size ice cubes
• a big squirt of chocolate syrup
• a scoop of peanut or almond butter is optional

Place all ingredients in a blender and blend until smooth.  You can also add any mix-in's you like.  Try Oreos or anything else you'd add to a milkshake!

Peanut Butter No-Bake Bars

These are a great lunchbox snack.  We have used cashew butter and cashews in place of the peanuts and it is great either way!

1 tbsp trans-free margarine or butter
3 cups mini marshmallows
1 tbsp creamy, all natural peanut butter
3 cups wheat square cereal (like Chex)
1/2 cup dry roasted peanuts
1/4 cup semisweet chocolate chips

Coat and 8x8 pan with cooking spray.
Melt margarine in a large saucepan over medium heat. ( or microwave for 15 seconds)
Add marshmallows and cook, stirring until smooth. (4-5 minutes)
Stir in peanut butter.
Remove saucepan from heat and stir in cereal and peanuts and chocolate chips.
Transfer to prepared pan and smoosh down to flatten.  
Cool for 20 minutes and cut into squares.

*Recipe from the Flat Belly Diet Cookbook.
For this diet, a serving is 1/4 of the recipe and counts as one meal without any add-ons

Low-Fat No-Bake Cheesecake

Usually recipes are 'good for diet food', but not this one! I would eat this any day, diet or not!  Fantastic!  

• 8oz fat free (or reduced fat) cream cheese (neufchatel will work)
• 1 cup fat free (or reduced fat) sour cream
• 1-2 tsp of Crystal Light drink mix, depending on your taste (I used Lemonade flavor)
• 2 cups Cool Whip Free
• 1 tsp vanilla

Beat cream cheese until light and fluffy.  Beat in vanilla and sour cream.  Add drink mix.  Fold in Cool Whip Free.
*Spoon into 6 containers and refrigerate.  Then you'll have perfectly portioned desserts ready to go!

All 3 phases of the South Beach Diet!

Beany Brownies

All 3 phases of the South Beach Diet! 

No one will ever guess there are beans in here!  While they do have a diet taste, they are absolutely amazing for phase 1 SBD!  My 5 year old ate them and said they were yummy.  Then he asked for more!

• 1 can navy beans, rinsed and drained (you could use black, but white beans have less 'bean flavor')
• 1/2 cup unsweetened cocoa powder (if you are out of this, double the unsweetened chocolate)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla
• 4 egg whites or 2 whole eggs
•  1 cup nonfat dry milk
• 1/2 cup sugar free caramel syrup
• 1/4 agave nectar (or 1/2 cup Stevia)
• 2 squares unsweetened baking chocolate, chopped
• 1/2 cup water

Place all ingredients in a blender or food processor and puree.  Pour into an 8x8 baking pan sprayed with cooking spray.  Bake at 350 degrees for 35 minutes.  

 Recipe from 3 fat chicks

Banana Soft Serve

• Frozen bananas
• Cool Whip & chocolate syrup (optional)

Chop frozen bananas and put them in a food processor for 5 minutes.  That's it!  They will have the consistency of soft serve ice cream.  You can add any toppings or mix-ins you like!
*Bananas are hard to peel when frozen, so consider peeling them and putting them in a freezer bag before freezing.
Leftovers can be stored in a container in the freezer.

Mason loving his banana ice cream!  He mixed Cool Whip and chocolate syrup into his!

Impressive No-Bake Pie

This is the most versatile and impressive no bake pie you will ever find! Everyone I’ve given it to has not believed that it’s not a “cheese cake”.

• ½ cup granulated sugar

• 1 8oz. brick of cream cheese

• 1 8oz. tub of whipped cream (thawed)

• 1 21oz. can of cherry pie filling

• 1 prepared graham cracker pie crust

In a medium sized bowl blend softened cream cheese and sugar until fluffy. Fold in whipped cream until well blended. Scoop it all into the pie crust, smooth the top and then pour the can of cherries in the middle and let it spread out to the edge. Refrigerate for at least 2 hours before you serve it.

Note: You can use any kind of canned fruit pie filling you want. You can even use fresh fruit, but don’t add any water to it. Or you could use chocolate syrup. You can also use any kind of premade cookie pie crust. Shortbread is very good too

Vanilla Fruit Salad

This is a great way to get your kids to eat two healthy things at one- fruit and yogurt!  They will never guess it is healthy!  You can use any fruit you like, but stay away from overly juicy fruits like melons. They water down the yogurt too much. You can also change the flavor of the yogurt if you like. Pina Colada yogurt and more tropical fruits work great as well!

• Chopped fruit- (I used bananas, grapes and strawberries)
• vanilla yogurt (the single serving size should do fine for a large bowl of fruit)

Mix chopped fruit and vanilla yogurt. Chill and enjoy! 

South Beach Sorbet

• 1 pitcher size packet of Crystal Light drink mix.  (Any flavor will do- I used Lemonade)
• 3 cups fat free milk
• 1 tub (8oz) Cool Whip Free

Place drink mix in a large non-metal bowl.  Add milk and stir until dissolved.  Add Cool Whip and whisk until blended.  Spoon into a 13x9 baking dish.  Cover and freeze 3 hours or until firm.  Let stand to soften before serving.  

Serving size- 1/2 cup

Calories- 40

Carbs- 7

Sugar- 4g

*All Phases of the South Beach Diet

South Beach Chocolate Ice Cream (All Phases)

1 no sugar added fudgsicle
2 tbsp Cool Whip Free
1 tbsp peanut butter, melted for about 20 seconds (optional)

melt fudgsicle and stir  into Cool Whip.  Add peanut butter if desired.  Cover and refreeze.

South Beach Sundae (All Phases)

• 1 box sugar free, fat free chocolate pudding mix (+ 3 cups cold skim milk)
• 1 tbsp natural peanut butter
• 2 tbsp Cool Whip Free

Make pudding according to package directions.
Melt peanut butter for about 20 seconds and mix into Cool Whip, stirring until combined.
 Layer pudding and peanut butter mousse or just mix it all up!

South Beach Milkshake (All Phases)

• 8-10 ice cubes
• 1 cup skim milk
• 2 tbsp Stevia 
• 2 tbsp cocoa powder (unsweetened)
• 1/3 cup part skim ricotta cheese (don't worry- you will never know it's in there, but it's needed to thicken the shake)
• 1 serving of peanut or almond butter

Place all ingredients in a blender and blend until smooth.  Top with Cool Whip Free if desired. 

This one gets better and better as you drink it.  It's thick, chocolaty and perfect when you would kill for chocolate on phase 1!  Also, makes a great meal replacement shake due to all the protien. 

Tiramisu Brownie Trifle

• 1 pkg (18-21oz)fudge brownie mix plus ingredients to make brownies
• 1 container (16oz) cool whip, thawed and divided
• 2 bars (1.45oz each) dark chocolate, divided
• 1/2 cup coffee liqueur
• 1/2 cup water
• 3 tbsp instant coffee granules
• 2 pkgs (8oz each) cream cheese, softened
• 1 pkg (3.3oz) vanilla instant pudding mix

Make brownies according to package directions.  Cool and cut into 1 inch cubes.  

Place 3/4 cup of cool whip into a zip lock or pastry bag and set aside. 

Chop 1/2 of the chocolate bars.  Combine coffee liqueur, water and instant coffee in a medium bowl until dissolved.

In a large bowl, whisk cream cheese until smooth. Gradually add coffee mixture, mix well.   Add pudding mix and whisk until mixture begins to thicken.  Fold in remaining cool whip and chopped chocolate, set aside. 

Place 1/3 of the brownie cubes in a trifle bowl (baking dish will work too).  Layer with 1/3 of the filling.  Repeat layers two more times.  Pipe reserved cool whip  over the top.  Grate remaining chocolate over trifle. 

Yield: 20 Servings

From The Pampered Chef

Is It Really Better Than Sex? Cake

• 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
• 1 (20-ounce) can crushed pineapple
• 1 1/3 cups sugar
• 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
• 1 1/2 cups heavy cream
• 1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

From Paula Deen

No Bake Holiday PB Cookies

Cookie Ingredients-

• 3½ cups chopped TWIX® Cookie Bars
• 10 pieces graham crackers
• 3/4 cup peanut butter, reduced fat
• 1/3 cup confectioner’s sugar

You will also need-

• 1 ½ cups prepared vanilla frosting
• ¼ cup mini M&M’S® Brand Chocolate Candies
• Wax paper
• Sheet pan
• Wire rack
• Food processor

 In a food processor or blender, pulse TWIX® Cookie Bars with graham crackers until fine.

Remove the mixture and put it in a bowl. Add the peanut butter and confectioner’s sugar to the bowl and blend together.

Divide the mixture into 16 pieces. Shape each piece into desired shape (ghost, heart, Christmas tree etc). If too sticky, add extra confectioner’s sugar as necessary. I like to press the 'dough' into a cookie cutter to help me get the shape right. Place the cookies onto the wax paper and refrigerate for 30 minutes.

Heat the frosting in the microwave for approximately 10-20 seconds, until thinned and looking slightly like whipped cream. Color with frosting coloring if desired. Place the cookies on a wire rack over a sheet pan lined with waxed paper. Spoon the heated frosting over the cookies until completely coated. If the unused frosting begins firming up, simply reheat it for 5 to 10 seconds. Decorate with M&M’S® Brand Chocolate Candies.

These cookies are just as good without the frosting too!  A chocolate drizzle is great instead!

Photo from brightideas.com

Cannoli Pie

• 1 roll of pre-made sugar cookie dough
• 1 box chocolate pudding mix made per box directions
• cannoli filling
• 1 container cool whip

Press dough into bottom of a  9x13 baking dish.  Bake following package directions or until golden brown.  Cool completely.
Spread cannoli filling over cookie.  Top with chocolate pudding.  Top with a layer of cool whip.  Grate chocolate over the top for garnish.


Cannoli Filling-

• 3 cups whole milk ricotta cheese
• 3/4 powdered sugar
• 2 oz chocolate, grated (optional)
• 1 tbsp rum (optional)

Mix all filling ingredients until combined.  Use in Cannoli Pie or to fill store-bought cannoli shells.

Peppermint Fudge Cookie Sandwiches

• 3/4 cup semisweet chocolate chips
• 1/4 cup butter
• 1/2 cup sugar
• 1 egg
• 3/4 cup all purpose flour
• 2 candy canes or 8-10 star mints (about 1/4 cup), crushed
• 1/4 cup white or semisweet chocolate chips
• 10 mini foil wrapped peppermint patties, unwrapped

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. If you don't have parchment paper, you can brush vegetable oil on your pan.  Do not use cooking spray as it will cause the cookies to spread to much.
Combine chocolate chips and butter, microwave 40-60 seconds until smooth, stirring after each 20 second interval.  Add sugar and egg, mix well.  Add flour, mix just until incorporated. Drop 20 equal scoops of batter 1 inch apart onto cookie sheet.  Bake 9-11 minutes or until edges are set.  Do not over bake.

Meanwhile, crush candy canes and melt remaining chocolate chips. Set aside.

Remove cookies from oven and immediately turn half over and top with a peppermint patty.  Top with remaining cookies to form 10 sandwiches.  Drizzle chocolate over cookies and sprinkle with crushed candy canes.  Transfer to platter.

From The Pampered Chef

Cherry Salad

I have had a lot of these marshmallow/fruit salads, but this is the only one that I actually liked!  It is delish!

• 1 can cherry pie filling
• 1 large container cool whip
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts
• 1 large can crushed pineapple or tidbits, drained
• 1 can sweetened condensed milk

Combine all ingredients and chill.

Banana Cake

This is a great cake for kids.  It tastes a lot like banana bread and is very moist.  It goes great with vanilla, chocolate or cream cheese frosting.  If you don't want to frost it, bake it in a loaf pan and add chocolate chips!  

• 1 box yellow cake mix
• 1 box vanilla instant pudding
• 4 eggs
• 1 cup mashed bananas (2 large)
• 1/2 cup oil
• 1/2 cup milk

Beat all ingredients together and pour into a greased and floured pan.  Bake according to box directions.