Gooey Brownies

3 cups sugar
1/2 cup + 1 Tbsp cocoa
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 T milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like. These are very rich but oh so good!

Low Fat Strawberry Dessert

Ingredients

Yellow cake mix
1 1/3 cups water
1/3 cup applesauce
4 egg whites

Light Cool Whip

1 pound strawberries

Mix cake, water, applesauce and egg whites as directed on cake box. Bake 40-45 minutes at 350 in 11" x 15" pan (or until toothpick in middle comes out clean). Cool. Cut off crust. Cut remaining cake into 1" squares.

Slice strawberries lengthwise.

Layer 1/2 the cake, 1/2 the strawberries, and 1/2 Cool Whip (I used the small Cool Whip but would recommend either two containers or one large container). Repeat layers leaving out 2 strawberries (sliced) for garnish on top of the Cool Whip. Enjoy!

Loose meat sandwiches:)

2 lbs ground beef or ground chuck

1 onion, minced

1 can beef or chicken broth

2 T. Worcestershire sauce

salt and pepper to taste

Brown meat with onion in sauce pan. Add enough broth to cover meat and add Worcestershire sauce. Season. Simmer 15 minutes. Add more broth to cover meat. Do this for an hour. Serve with homemade rolls or buns.

4th of July Trifle!

1 large package instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
1 angel food cake
1. To make the fillings, prepare the pudding according to the package directions and chill it.

2. Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.

3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.

4.Cut the angel food cake into cubes. To make the layers, set a layer of cake on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

5. Add another layer of cake, another third of the berries and juice, and the rest of the pudding. Add a final layer of cake and berries. Top with the whipped cream and a berry garnish.

6. Refrigerate until you're ready to serve.You can use cool whip if you dont want to worry about making whip cream.

White Chicken Chili

I couldn't get a great picture of this but it is VERY tasty AND healthy (okay, unless you are on a low sodium diet)!!

4 cups water
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice

Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.

From the kitchen of Jen Miller

Cookies and Cream Pops

2 cups milk
1 pkg (4 serving size) vanilla or chocolate flavor instant pudding
1/2 cup thawed cool whip topping
6 oreo cookies (I used 7)
9 3-oz paper cups
9 popsicle sticks
_________________
1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 min.
2. Place cookies in resealable plastic bag; crush with rolling pin.
3. Gently stir in whipped topping and crushed cookies into pudding mixture
4. Scoop pudding mixture into cups.
5. Place popsicle sticks into each for a handle and freeze 5 hours or until firm.
6. When ready to eat, place bottom of each cup in medium bowl of warm water for 15 sec. Press bottom of cup firmly to release. (Or if you are impatient, just tear the cup and eat!)

Caramel Krispies

2 bags (12 oz) marshmallows
1 cube butter
1 box (15 oz) rice krispies
1 bag (12 oz) miniature marshmallows
1 lb. caramels
1 can sweetened condensed milk
1 cube butter

Put 2 bags marshmallows in mixing bowl, slice butter on top of marshmallows. Put in microwave on high for 2 to 3 minutes (when marshmallows start to expand, they are done). Take out and stir well (mixture will continue to melt as it is stirred). Mix marshmallow cream and cereal together. Divide in half and spread half on a cookie sheet. Place miniature marshmallows on top of first layer of rice krispie treats. Melt caramel, milk and butter in microwave on high for 5 to 7 minutes. Keep checking and stirring until melted. Pour over marshmallows. Cover with remaining rice krispie mix. Note: these cut better if refrigerated but serve better at room temperature.

I guess I better stop nagging you about posting diet friendly recipies!