Mookie's Favorite Dessert (non low carb)

2 boxes of instant white chocolate pudding
1 3/4 cup milk
1/2 cup of boiling water
1 teaspoon of instant coffee
1 container of Cool Whip
2 score bars crushed (can use chocolate coved toffee
3 single serving sized brownies chopped.
2 boxes of instant white chocolate pudding
1 3/4 cup milk
1/2 cup of boiling water
1 teaspoon of instant coffee
1 container of Cool Whip
2 score bars crushed (can use chocolate covered toffee
3 single serving sized brownies chopped

Dissolve instant coffee with boiling water, mix pudding with milk (mixture will be very thick. Add disolved coffee and mix. Fold in 2 cups of Cool Whip. Layer pudding, toffee bar, and brownie. Top off with the rest of Cool Whip.

Hungarian Cookies

2 cups low carb flour
1/2 teaspoon cinnamon
1/2 cup sweetener
1/2 teaspoon grated lemon peel
3/4 teaspoon baking soda
1/2 cup (1 stick) margarine or butter
1/4 cup low carb Corn Syrup
1/2 cup seedless raspberry preserves
1/3 cup finely chopped walnuts
2/3 cup low carb powdered sugar

Preheat oven to 350°F. Combine flour, sugar, baking soda, cinnamon and lemon peel in large mixing bowl; set aside.
Heat margarine and corn syrup in small saucepan over low heat until margarine melts. Pour over flour mixture; stir until thoroughly blended.
Divide dough into five equal pieces. Pat each piece of dough into a 14 x 1-inch rope on a large ungreased cookie sheet.
Combine raspberry preserves and walnuts. Make a depression down the center of each rope; fill with preserve mixture, mounding slightly.

Bake 12 to 15 minutes or until lightly browned. Remove from oven and cut diagonally into 1-inch wide slices.

In small bowl stir confectioners sugar and milk until smooth. Drizzle over warm cookies. Cool on wire racks. Store in an air-tight container.

Low Carb Cereal Bars

4 cups low carb cereal
1/2 low carb corn syrup
1/2 cup Splenda
1/2 cup chunky OR creamy peanut butter

Pour cereal into a large bowl. Combine corn syrup and sugar in medium saucepan. Stirring occasionally, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until smooth.

Pour over cereal; stir to coat well. Press evenly into a greased 8 or 9-inch square pan. Cool about 15 minutes. Cut into 1-1/2-inch bars. Store in tightly closed container.

No Bake Chocolate Cookies

1 cup low carb corn syrup
1 cup Spenda
1 cup peanut butter, creamy OR chunky
1 cup SF semi-sweet chocolate chips
1 cup coconut
1 cup chopped walnuts
3 cups quick oats (not instant)

Mix corn syrup and sugar in a large saucepan.Heat to a full boil. Remove from heat.Stir in peanut butter and chocolate chips until melted. Add coconut, nuts and oats. Mixture will be rather stiff. Drop by rounded tablespoons onto waxed paper.

One Minute Cakes

Chocolate Cake
1 tablespoon cocoa
1 tablespoon butter, melted
1 tablespoon almond flour
1 tablespoon water
1 teaspoon baking soda
~optional chopped nuts~
Combine all ingredients, mix well, cover with plastic wrap. Microwave 1 minute


Minute Carrot Cake
1/4 cup almond flour
1/2 tsp baking powder
1 tablespoons poly D (optional)
1 teaspoon cinnamon
3 or 4 frozen carrot slices in chopped up fine
2 tablespoon chopped pecans or walnuts
4 tablespoon Splenda
1 egg
2 tablespoon water
2 tablespoons melted butter
Stir dry ingredients then add wet ingredients Mix well microwave in a greased dish, cover with plastic wrap. Microwave one minute, Use SF cream cheese frosting

Cocoa Pecan Squares

Graham Cracker-like Crust
2/3 cup Low-Carb Bake Mix
2/3 cup ground almonds
1/3 cup butter, melted
2 SPLENDA® packets

Filling
3 eggs
1/2 cup any Sugar Free Pancake Syrup, OR
1/3 cup SPLENDA® Granular
2 tbsp butter, melted
1/2 tsp vanilla extract
1 cup sugar free chocolate chips(sweetened)
3/4 cup chopped pecans

Graham Cracker-like Crust
In medium bowl, combine Low-Carb Bake Mix, ground almonds, butter and SPLENDA®. Press into an 8-inch square glass dish. Bake 350°F 10 minutes.

Filling
In medium bowl, beat eggs with fork. Stir in Sugar Free Pancake Syrup, SPLENDA® Granular, butter and vanilla extract. Stir in chocolate chips and pecans. Pour over prepared crust.
Bake in 350°F oven 25 minutes, or until filling has set. Cool in pan on wire rack. Cut into squares and refrigerate.
~~Bits & Bites~~
Cookies are usually stored at room temperature in an airtight container. They usually freeze well in airtight containers or freezer bags up to 4 months. These squares can be frozen. 1.6 g carbs

Mock Atkins Bars

Mock Atkins Bars
1/4 cup of natural peanut butter
2 tablespoons butter
2 teaspoons honey
2 tablespoons cream
1/4 teaspoon of vanilla
1/4 teaspoon of Splenda
1/2 cup whey protein

Caramel Sauce
1/4 cup butter
1/2 cup cream
3 tablespoons Splenda
1 1/2 teaspoons vanilla
2 ounce cream cheese (softened)
sliced almonds & sugar free melted chocolate for finished bars.

Pre heat oven 350

Bars
Mix peanut butter, butter, honey and microwave one minute. Whisk in vanilla and cream, stir in Slenda and pinch of salt. Stir in whey protein till clumps form. (don't worry if mix separates and liquid weeps through) Press mix as flat as you can into a pan bake 8 minutes or until edges are brown. Cool, cut into 4 bars. Paint bottom of each bar with melted s/f chocolate, put on waxed paper

Caramel Sauce:
Melt butter add sweetener, and cream, boil 6 minutes. Remove from heat add vanilla and cream cheese. Spread along bars, press sliced almond into bar. Paint melted chocolate on the tops of bars 5 net carbs per bar 29 grams protein
Pre heat oven 350

Candied Nuts

Candied Nuts
1/2 cup butter
2 large egg whites
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup Splenda
12 ounces pecan halves


Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, stir the pecans with the egg white.
In a small bowl, stir together the Splenda, cinnamon, and salt. Pour over the nuts and stir until evenly coated.
Spread in a single layer on the baking sheet and bake for 30 minutes.
Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
Break nuts up into a bowl to serve or store at room temperature in an airtight container.

Chocolate Frosting & Cream Cheese Frosting

My dad, cousin Sandy, and brother Tommy

Chocolate Frosting
2 ounce Unsweetened Chocolate
1/3 cup heavy Cream
8tablespoons softened unsalted butter
6 packets sugar Substitute
1 tablespoon unsweetened Cocoa Powder
1 teaspoon Vanilla & chocolate extract

Melt the chocolate in the double boiler.
Let cool a bit Whisk in cream. Put back on stove, heat to medium.
Beat in the butter, sugar substitute and cocoa powder. Stir in both the chocolate and vanilla extracts. The icing will become smooth and fluffy.
3.5 grams of carbohydrates per serving.

Cream Cheese Frosting
2-8 oz packages cream cheese or Neufchatel 1/3 less fat cheese
1/2 cup to 3/4 cup Splenda powdered
1/8 to 1/4 teaspoon pure stevia extract
1 stick unsalted butter

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

Caramel Sauce, Chocolate Sauce, Strawberry Sauce, Chocolate Glaze, Hot Fudge Sauce

My brother Tommy, sister Susan, and Me.

Caramel Sauce
1/4 cup butter
1/2 cup cream
3 tablespoons Splenda
1 1/2 teaspoons vanilla
2 ounce cream cheese (softened)

Melt butter add sweetener, and cream, boil 6 minutes. Remove from heat add vanilla and cream cheese.

Chocolate Sauce
1 ounce unsweetened baking chocolate or 1 tablespoon cocoa
1/4 cup cream
2 tablespoons Slenda
1 tablespoon butter
1-2 tablespoon erythritol

In saucepan, melt butter and chocolate squares
on low heat.Add sweetener and dissolve.
Add cream and bring to boil for one
minute stirring constantly.
Add vanilla and mix well.
Mixture will slightly thicken as it cools

Strawberry Sauce
16 ounces frozen, strawberries unsweetened
2 tablespoons Splenda
1/4 cup water
Bring mixture to boil, simmer until strawberries are soft, cool, put in Magic Bullet or food processor till smooth. Chill

Chocolate Glaze
1/3 cup sugar free chocolate chips,
2 tablespoons butter
1 cup SF confectionery
3 tablespoons milk
Melt above over medium heat
Hot Fudge Sauce

1 can (12 ounces) evaporated milk
2 cups semisweet chocolate chips
1/2 cup Splenda
1 tablespoon stick margarine or butter
1 teaspoon vanilla

Heat milk, chips and sugar to boiling in 2 quart saucepan over medium heat, stirring constantly; remove from heat.

Stir in margarine and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.