Monday, January 21, 2013

Homemade Brownies from Scratch

Today I want to share with you a really easy and delicious recipe for brownies...something to satisfy that chocolate craving!


1 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
1/3 Cup Cocoa Powder
1/4 tsp Salt
1/4 tsp Baking Powder



Mix all the dry ingredients together with a wire whisk, and store it in a quart-sized zipper bag or a jar like I did:
On the tag, add the following instructions:
Add:
2 eggs
1/2 Cup Oil
1 tsp vanilla

Pour into a 8x8-inch
square baking pan
coated with cooking spray.
Bake at 350° F
for 20-25 minutes.

(to save some fat and calories, I have also used only 1/4 cup oil + 1/4 cup plain nonfat Greek yogurt)

These brownies are sooo yummy,
and the mix is easy to give as a gift-in-a-jar.
If you try this recipe, I'd love to read
your comments on how they turned out!
Blessings, Juju


Wednesday, January 16, 2013

Hawaiian Wedding Cake

Ever since we returned home from Hawaii, I've been craving pineapple!  Today, I'm sharing a wonderful recipe with you that has helped satisfy my passion for pineapple:



  • 1 box yellow cake mix
  • 2-1/4 cups skim milk
  • 4 egg whites
  • 1 whole egg
  • 8 oz Fat Free cream cheese, softened
  • 1 box (4 serving size) Fat Free, Sugar Free Vanilla Pudding Mix
  • 1 can (20 oz) crushed pineapple in pineapple juice, drained
  • 8 oz Cool Whip Free


Heat oven to 350° F. Spray a 13 X 9-inch pan with non-stick cooking spray.

In a mixing bowl, combine dry cake mix, 1-1/4 cups skim milk, egg whites and whole egg on low speed until moistened. Beat on high for 2 minutes.

Pour batter into prepared pan. Bake at 350° for 25-30 minutes, or until cake tester or toothpick inserted near the center of the cake comes out clean.
Cool cake, in pan, on wire rack.

In another mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup skim milk. Gradually add in pudding mix; beat well.
Spread over cooled cake.  Spoon drained pineapple over the pudding mixture.


Cut into 12 pieces. Top each piece with a dollop of Cool Whip.  Store in refrigerator.

When I was first given the higher calorie version of this cake, it was called "Better Than Sex Cake".  I lowered the fat and calories, and named it after my favorite place, Hawaii.




Saturday, January 5, 2013

Baked Chicken Parmesan

We are home from Hawaii !  It's been fun updating my blog's "look", I hope you like it!
Tomorrow is my Mother-in-Love's 75th birthday, and I volunteered to make dinner as part of the celebration we are having today.  One of our family's favorite meals is Parmesan Chicken, but the original version that I had used so much salt and full-fat butter, that I decided to give it a healthy makeover.


Serves up to 10 people


Cooking spray (like Pam)
5 large chicken breasts (can be divided to serve 10 people)
1/4 cup Bisquick Heart Smart baking mix
1/4 cup Italian Bread Crumbs
1/4 cup grated Parmesan Cheese
2 Tbls Butter Buds
1/2 tsp seasoned salt
2 tsp Mrs. Dash Chicken seasoning
3/4 cup 1% milk
I Can't Believe It's Not Butter spray




1. Heat the oven to 350° F. Using paper towels, pat the chicken breasts dry.
2. Spray the baking pan with cooking spray.
3. Mix all the dry ingredients together (I use a small wire wisk to combine them.)

4. Put the milk in a shallow dish, and the dry ingredients in another shallow dish.
5. Dip chicken in milk, then in the dry mixture, coating thoroughly. Place in baking pan.
6. Spray the tops of the chicken with the butter spray. You want to see it shine a bit, so it may take a few sprays on each.
7. Bake at 350° F for 45 minutes. Use an instant-read thermometer to check for doneness...it should read at least 170°. If necessary, you can cook it up to 15 minutes longer.