Grasshopper Torte

Ingredients:

15 Oreo cookies

3 Tbsp butter or margarine, melted

1 jar (7 oz) marshmallow creme

1 Tbsp milk

3 cups softened frozen vanilla nonfat yogurt

1 container (8 oz) frozen light whipped topping, thawed

1/2 tsp peppermint extract

8 drops green food coloring

Directions:

1. Finely chop cookies, place in small bowl.  Add butter and mix well.  Press crumb mixture onto bottom of spring-form pan.  Refrigerate while preparing filling.

2.  Combine marshmallow creme and milk in bowl; whisk.  Add frozen yogurt; whisk until well blended.  Fold in whipped topping, peppermint extract and food coloring.  Pour over prepared crust.  Cover and freeze until firm, 8 hours or overnight.  Before serving, garnish with additional chopped cookies, if desired.

Mocha Bread Pudding

Ingredients:

4 Tbsp cocoa

1 cup hot coffee

1 egg

1/4 cup fat-free egg substitute

2 cups low-fat milk

1 cup fat-free milk

1/2 cup sugar

1 tsp vanilla extract

6 slices dry fir white bread, cubed

1/2 tsp ground cinnamon

nonfat whipped topping (optional)

Directions:

1.  Whisk the cocoa into the coffee in a small bowl.

2.  While the coffee is cooling, lightly beat the egg and egg substitute in a large bowl. Stir in the coffee mixture, low-fat milk, fat-free milk, sugar, vanilla and bread.  Pour into the slow cooker. Sprinkle with the cinnamon.

3.  Cover and cook on Low until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hour.  Serve warm, at room temperature or chilled. Top with whipped topping, if using.

Raspberry Custard Cake

This is an old slow cooker recipe I got from Woman's Day magazine I think?

Ingredients:

1 cup granulated sugar, divided

2 Tbsp butter, softened

4 eggs, separated

grated zest and juice of 1 lemon

pinch of salt

1/4 cup all purpose flour

1 cup milk

1 1/2 cups raspberries, thawed if frozen

1-2 Tbsp confectioners sugar

Directions:

1. In a bowl, beat 3/4 cup granulated sugar with butter until light and fluffy. Beat in egg yolks until incorporated.  Stir in lemon zest and juice. Add salt, then four and mix until blended.  Gradually add milk, beating to make a smooth batter.

2. In a separate bowl, with clean beaters, beat egg whiles until soft peaks form.  Add remaining 1/4 cup sugar and beat until stiff peaks form.  Fold into lemon mixture, then fold in raspberries.

3.  Pour mixture into a 6-cup lightly greased baking or souffle dish.  Cover with foil and tie tightly with a string.  Place dish in large (minimum 5-qt) oval slow cooker stoneware and add boiling water to come 1 in. up on the sides.  Cover and cook on High for 3 hours, until the cake springs back when touched lightly in the center.  Dust lightly with confectioners sugar and serve.

Felicia's Chocolate Chip Cream Cheese Bars

My cousin makes these all the time and I love them!!!
Ingredients:

2 rolls of chocolate chip cookie dough

2 packages of cream cheese, room temp

1/2 cup sugar

1 egg

Directions:

1. Preheat oven to 350 degrees

2.  In a bowl mix together the two packages of cream cheese with the egg and sugar. Mix well.

3.  Cover  cookie sheet in aluminum foil.  Slice one cookie dough roll and place all over the pan, spread it together with the heel of your hand. Don't worry if you don't cover the entire pan, it will spread when baking.

4.  Layer the cream cheese spread over the layer of cookie dough.

5.  Using the second package of cookie dough, break little chunks of dough off and place it on top of the cream cheese spread.

6.  Bake for about 30 minutes or until golden brown.

Gingerbread Man Cookies

My friends laughed at me when I told them I didn't know people ate gingerbread cookies. I seriously thought they were just for decoration. These were great, so I am glad I was wrong.  Charlie's a big fan too! I got this particular recipe from Simply Recipes online.

Ingredients:

3 1/4 cups sifted all-purpose flour

3/4 tsp baking soda

3/4 cup unsalted butter, room temperature

1/2 cup dark-brown sugar, packed

1 Tbsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp finely ground black pepper

1/2 tsp salt

1 large egg

1/2 cup usulfured molasses

Royal Icing:

1 egg white

1/2 tsp lemon juice

1 3/4 cup confectioners sugar

Directions:

1. In a large bowl, sift together flour, baking soda, and spices. Set aside.

2. In a large bowl, cream the butter.  Add sugar and beat until fluffy.  Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed.  Divide dough in thirds; wrap each third in plastic. Chill for at least an hour or overnight.  Before rolling out, let sit at room temperature for 5-10 minutes.

3.  Heat over to 350 degrees.  Place a dough third on a large piece of lightly floured parchment paper.  Using a rolling pin, roll dough to 1/8 inch thick.  Use a cookie cutter or stencil to create desired shapes.

4.  Transfer to ungreased baking sheets.  Bake until crisp, not darkened, 8 to 10 minutes.  Remove from oven.  Let sit for a few minutes ad then use a metal spatula to transfer cookies to a wire rack to cool completely.

5. To make the royal icing beat the egg white and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks.  Have fun decorating.