Brownies

Okay, Lynn, here's a brownie recipe from BariatricEating.com. I haven't made them (they're not safe in my house!), but all of Susan Maria Leach's recipes are wonderful.

Brownies - Splenda version

This simple brownie recipe uses easy to find ingredients and tastes delicious. Give it a try. I often bake this recipe in a loaf pan for thicker brownies.

1/2 cup butter
1/2 cup cocoa powder (Ghiradelli unsweetened cocoa is the best and available in many supermarkets)
2 large eggs
1 cup Splenda Granular
1/2 teaspoon vanilla
Pinch of salt
1/4 cup all purpose flour
1/2 cup chopped walnuts or pecans - optional

Preheat oven to 300 degrees.

Melt butter and cocoa in a small saucepan over low heat stirring until smooth - remove from heat to cool. Beat eggs in a medium bowl until thick and smooth, add Splenda, vanilla, and salt - stir in cooled chocolate mixture. Fold in flour and walnuts.

Pour into an 8 inch square pan that has been lightly sprayed with nonstick cooking spray. Bake 12 to 14 minutes or until firm but still slightly soft near center. Brownies are best when slightly under-baked. Cool before cutting into 2 inch squares.

Trail Mix

I have low blood sugar and always carry almonds in my purse. But sometimes I feel like jazzing it up a little. This is a nice, simple whole grain trail mix that will perk you up when you're draggin'. It's whole grain, but still carbs, so this is better for those on maintenance. AND this is not something I keep around. This is great for a football game or party but it can call your name if it's hanging around too long, so be careful!

Trail Mix

2 ounces Cheerios
2 ounces Wheat Chex
2 ounces Corn Chex
2 ounces un-roasted, unsalted almonds
2 ounces chopped walnuts
1 ounce raisins
1 ounce dried cranberries
1 ounce oat bran sesame sticks (from Fresh Market)
1 ounce chili lime cheese crackers (from Fresh Market)
1 teaspoon salt

Mix all ingredients together in a bowl. Cover.

I like it plain, just the way it is, but Bob likes to shake some ranch flavor popcorn seasoning on it. The cheese flavor would be good too!

Amanda's Pizza Bites

Another Christmas party, another finger food/appetizer you have to make. And you certainly want to make something you can eat that won't destroy your eating program or upset your little pouch. Well, I found it...at my weight loss support group's Christmas party! This dish would also be good to use up leftover spaghetti sauce. Thank you, Amanda, for allowing me to post your recipe.

Amanda's Pizza Bites

8 ounces cream cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 cup spaghetti sauce (Amanda uses Classico Original-5g sugar/serving)
1/2 cup shredded mozzarella cheese
1/4 cup peppers and onions, finely minced (or other pizza toppings)
24 slices turkey pepperoni

Place the pepperoni into the bottom of mini muffin cups.

Cream the cream cheese with a mixer until smooth. Add eggs, garlic, and oregano and beat until smooth. Fold in the rest of the ingredients by hand.

Spoon mixture into each muffin cup and bake at 350F for about 15-18 minutes, or until lightly browned and set in the center. Serve warm.

Note: Amanda says these are great cold too!

Charlie's Corn Salad

Need a side dish for a dinner of steamed fish or a grilled hamburger steak? I present to you...corn salad! It's also great as a salad topper! Yum!!! Charlie is a former co-worker of Bob's. He brought this dish to a Christmas dinner and Bob liked it so much he got the recipe.

Charlie's Corn Salad

1 can corn, drained
1/3 medium green pepper, diced
1/2 small onion, diced (or 2-3 green onions, chopped thin)
1 medium tomato, diced
1/3 cup Italian salad dressing (I use Roasted Red Pepper with Parmesan)

Mix all ingredients, cover, and refrigerate for several hours so flavors can blend.

Banana Pudding

Bob and I have yogurt for desert every night and I like to make different flavors so here's my yogurt version of banana pudding! It's so delicious!!!

Banana Pudding

32 ounce container Dannon Plain, Fat Free Yogurt
2 small packages sugar free, fat free Banana Cream pudding mix
Splenda, to taste
1 ripe banana
graham cracker crumbs, optional

Empty yogurt into a large bowl. Add pudding mix and Splenda. Whisk until smooth. Spoon some into a bowl, thinly slice a piece of banana to partially cover the pudding. Keep layering this way, ending with the pudding. Sprinkle some graham cracker crumbs on top and refrigerate. Serve with a dollop of Cool Whip Lite on top, if desired.