Sugar Free Blueberry Coffee Cake

 

Ingredients

• 3/4 cup butter, melted and cooled
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups granular sucrolose sweetener (such as Splenda®)
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1 3/4 cups fresh or frozen blueberries
• 1 1/2 cups malitol brown sugar substitute
• 3/4 cup flour
• 2 teaspoons ground cinnamon
• 1/2 cup butter, softened

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm

Lemon-Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze

Ingredients

Cake:

• 2 1/2 cups white sugar
• 1 1/2 cups butter, softened
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon lemon extract

Glaze:

• 2 cups confectioners’ sugar
• 1/4 cup lemon juice
• 2 tablespoons butter, softened
• 1 tablespoon lemon zest

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
Reduce oven temperature to 325 degrees F (165 degrees C).
Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
Beat confectioner’s sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake

CROCKPOT RANCH PORK CHOPS

 

Ingredients:

• Package of boneless or bone in pork chops
• 1 can of Cream of Chicken soup
• 1 packet dry Ranch dressing mix

Directions:
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours

Stuffed Chicken With Gravy

 

• 6 boneless, skinless chicken thighs*
• 1 6-ounce box chicken stuffing mix (such as Stove Top)
• 1 12-ounce jar chicken gravy, heated
• Salt, pepper and garlic powder to taste

Prepare stuffing mix per manufacturer’s instructions, cover and set aside. I’ve used traditional and cornbread stuffing in this and love them both!

Spray a 13×9 casserole dish with cooking spray. Trim excess fat from chicken then season both sides with salt, pepper and garlic. Place about 1/4 cup of stuffing mix on each piece of chicken then wrap sides around to create a little bundle. Place bundles in casserole dish. Spoon remaining stuffing into casserole dish around chicken bundles. Cover dish with aluminum foil and bake at 375 degrees for 20 minutes.

Remove dish from oven. Remove aluminum foil then continue cooking, uncovered, for 15-20 more minutes or until chicken is cooked through.

Pour gravy over chicken and stuffing when ready to serve.

Boom. Done.

*Can substitute chicken breast cutlets if desired but I think the thighs are amazingly flavorful and moist. They’re kinda my favorite weeknight protein right now.

Banana Cream Cheesecake

 

The Crust:

•  1-3/4 cups graham cracker crumbs
•  1/4 cup sugar
• 1/2 cup butter, melted

The Filling:

•  1 package (8 ounces) cream cheese, softened
•  1/2 cup sugar
•  1 carton (8 ounces) frozen whipped topping, thawed, divided
•  3 to 4 medium firm bananas, sliced
•  1-3/4 cups cold milk
•  1 package (3.4 ounces) instant banana cream pudding mix

Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter.
2. Set aside 1/2 cup of the crumb mixture for topping.
3. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. Springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Fold in 2 cups whipped topping.
6. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
7. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer.
8. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Yield: 10 servings

German Apple Cake

 

Cake

• 1 ½ cups flour
• ¾ cup sugar
• ½ cup butter
• 2 eggs
• 1 teaspoon baking powder
• ¾ cup milk
• ½ teaspoon vanilla
• Apples (about 3-4, peeled and sliced)
• 1 cup butter
• 1 cup flour
• 1 cup sugar (white)
• 1 ½ tablespoons sugar
• 1 ½ tablespoons cinnamon

How to make it:
Preheat oven to 350.
Make the cake batter by mixing the butter, eggs, milk and vanilla. Add in the dry ingredients (flour, sugar, and baking powder), blend, and pour into a greased 9 x 13 baking dish (I use glass for this cake).
Place the sliced apples (Topping #1) on top of the batter. Slice more apples if needed to cover the cake.
In a small bowl, combine the ingredients for Topping #2 (butter, flour and sugar) and spread on top of the apples. This topping will be very crumbly.
In a small bowl, combine the ingredients for Topping # 3 (sugar and cinnamon). Sprinkle on top of the crumbly mixture.
Bake at 350 for 40 minutes. Cool before serving, though this cake is delicious when served warm (and with a heavy cream!)

BANANA PUDDING POKE CAKE

 

Ingredients:

• 1 box yellow cake mix (& ingredients to make cake)
• 2 box (small) instant banana pudding
• 4 c milk
• 8 oz whipped topping
• 20 vanilla wafers, crushed
• sliced bananas – use your own judgment

Directions:
First step prepare cake in a 9 x s13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins.
Step tow After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , don’t be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan.
Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps.
Step 4 : After all that and in this step pour pudding mixture over entire cake.Then next spread evenly, and filling all holes.
Step 5 : Now you need to refrigerate about 2 hs or till set.
Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers! Finally enjoye !.