Cocoa Ripple Ring

1 1/2 C all purpose flour
1 t baking powder
1/2 t salt
1/2 C butter, softened
3/4 C sugar
2 eggs
3/4 C milk
1/3 C pre sweetened instant cocoa powder
1/3 C broken walnuts
1 recipe Chocolate Glaze (Recipe follows)
1/3 C broken walnuts
1 recipe Chocolate Glaze (Recipe follows)

1. Preheat oven to 350F. Grease a 6 C fluted Bundt pan or a 9"x9":x2". Set aside. In a small bowl, stir together the flour, baking powder ans salt.Set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar; beat on medium speed until mixed. Add eggs; beat until light and fluffy. Add flour mixture and milk alternately to the egg mixture and milk beating well after each addition.
3.If using a fluted tube pan, spoon in one third of the batter. In a small bowl, combine cocoa powder and walnuts; sprinkle half of the nut mixture over batter in pan. Repeat layers, ending with batter (If using 9 inch pan, spoon half of the batter into it. Sprinkle all of the walnut mixture; top with remaining batter.)
4. Bake until a wooden tooth pick inserted in the middle comes out clean. Allow about 45 minutes for fluted tube pan or 35 min for 9 inch square pan. Let sand 5 minutes. Turn out of tube pan (leave in 9 inch square pan). Cool 30 minutes. Prepare Satin Chocolate Glaze; drizzle onto ring. Makes 12 servings.

Satin Chocolate Glaze
1/4 C semisweet chocolate pieces
1 T half & half or lt cream
1 1/2 t sugar
1/4 t vanilla
In a small saucepan combine all ingredients stirring well over low heat until melted and smooth.

Nutrition Facts: Calories: 255; Total fat 13g ( 6 g sat fat) Cholesterol:59 mg ;Sodium: 239mg; Fiber: 1 g; Protein: 4 g.
Our Best Recipes p. 211, Better Homes and Gardens
NDY

Oh my God i'm trying not to eat carbs right now. So, why did I open up this post???

Shes evil Shes the Betty Crocker tempting us to eat eat all goodies. LOL

1 zuchini, 2 eggs, 2 patts of butter
chop zuchini , melt buutter in pan,scramble eggs in cup,put your.zuchini in
the pan to cook, zuchini on medium heat for about 2 minutes pour in your eggs.
stir in salt and pepper to taste. stir until egg is cooked . Put it on a plate with toast and jam
and serve.

(This recipe is ESPECIALLY for Banne12 & FeelinPoopy & ALL others watching their weight !!)

PUMPKIN - GINGERBREAD COFFEE CAKE
2 1/4 C all purpose flour
1 1/4 C white whole or plain whole wheat flour
1 1/2 t baking powder
1 1/2 t pumpkin pie spice
1/3 t gr ginger
1 1/2 c buttermilk or soured milk ( add 1 T cider vinegar or lemon per 1C of milk)
1 Cup canned pumpkin
3/4 C packed brown sugar
2/3 C mild flavored molasses
1/3 C canola oil
3 eggs, lightly beaten
Powdered sugar

1. Preheat oven to 350 F. Grease and lightly flour a 10- inch fluted bundt pan; set aside. In a large bowl combine all purpose flour, white whole wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.
2. In a medium bowl, whisk together buttermilk, pumpkin, brown sugar, molasses, oil, and eggs and stir just until moistened ( mixture will be thick) Spoon mixture into prepared pan.
3. Bake for 50 to 55 minutes or until top springs back when lightly touched and cake sides pull away from the sides of the pan. Cool in the pan for 10 minutes. Invert cake onto a wire rack. Cool about 30 minutes. Sift powdered sugar over cake before serving. Serve warm. Makes 16 servings.

Note: Pumpkin is a very good source of Vitamin A which promotes eye health, growth, bone development and immunity.
Nutrition Facts: Calories: 244; Total Fat: 6g (1g sat. fat)
Cholesterol: 40 mg; Protein: 6g; Carbohydrate: 44 g; Fiber: 2 g; Sodium: 189 mg;
EXchanges: 2 starch; 1 other Carbohydrates, 1 Fat

EAt Healthy Lose Weight Better Homes and Gardens Cook Book

NDY

Healthy lower calorie alternative to stuffed french toast with a simple fruit syrup...recipe makes 1 serving, just duplicate it if serving a family!

Strawberry Stuffed French Toast w/ Strawberry Syrup

-2 slices reduced calorie (light) wheat bread (The nutrition info for this recipe uses bread that is 40 cal/slice so make sure to recalculate info if you use different bread)
-1/2 cup Egg Beaters
-1 tsp. vanilla extract
-1 tsp. ground cinnamon
-2 Tbsp. Philadelphia reduced fat strawberry cream cheese
-1 packet Sweet n' low or other zero calorie sweetener

Syrup:
-1/2 cup frozen strawberries (or other berries if you prefer)
-2 Tbsp water
-1 packet Sweet n' Low or other zero calorie sweetener

Directions
For Syrup:

-Put frozen fruit, water, and sweetener in a small pot
-Heat until the fruit thaws and the mixture begins to thicken as the water evaporates (about 10 min). Stir occasionally.
*after the mixture is thickened and thawed, depending on what consistency you want your syrup, you can either leave it chunky or you can put it in a food processor to puree it. I personally just like to mash the fruit with a fork as it cooks which leaves some chunks in it)

For French Toast/Filling:

-Put 2 T. cream cheese in a small bowl
-Add 1 packet sweetener
-Stir to combine
-Spread cream cheese mixture between two slices of bread to make kind of a "sandwich"

-In a bowl, measure 1/2 c. egg beaters
-Add vanilla and cinnamon to egg beaters and stir to combine
-Quickly dip "sandwich" into the egg beaters on both sides
-Place on a hot griddle for about 2 min. on each side

-Top the stuffed french toast with the syrup and enjoy!

Makes 1 serving.

I make this because it is so easy.

LEMONADE PIE
2 graham cracker pie crusts
2 cans eagle brand milk
1 11 1/2oz. can frozen lemonade concentrate
2 tubs cool-whip

Allow lemonade to thaw at room temperature. Mix together eagle brand milk, lemonade and cool whip.

Pour into pie crusts and allow to chill before serving. Fast and easy for anyone.