Heath Bar Cake

1 box of German chocolate cake mix
1 can of sweetened condensed milk
1 bottle or jar of caramel
1 tub of Cool Whip
4 Heath or Skor bars, crushed

Bake cake as directed according to box.
Poke holes about the size of a pencil all over the top of the cake.
Drizzle the milk and caramel over the cake, making a thin layer.
Refrigerate until completely cool. Cover with Cool Whip. Sprinkle the Heath or Skor bars.
Serves 8-10.

PartySugar's Notes: Instead of using cool whip (I felt guilty about making a cake from a box) I made whipped cream. Beat 1 1/2 cups heavy whipping cream with 1 tablespoon vanilla, and 2 heaping tablespoons powdered sugar until stiff peaks form. I also used one extra Heath bar.

Very Fat Fudge Cake

This cake is extremely rich and moist, hence its name. You can also make mini-muffins from this recipe. See instructions at the end. Feel free to experiment by using different flavored chips or nuts. This is a traditional recipe passed down from at least the early 1970's. I'm not sure of its origin, but my old recipe card is quite yellowed and spotted with use so I would be hard-pressed to even guess at the originator. It is definitely worth the indulgence, but do not over-bake!
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Ingredients:
1 package (about 18.25 ounces) chocolate fudge cake mix or devil's food cake mix
1 (3-ounce) package instant vanilla pudding mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1 (6-ounce) bag of semi-sweet chocolate chips, chilled
Confectioner's (powdered) sugar, optional
Preparation:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan or angel food cake pan.

Beat cake mix, pudding mix, sour cream, eggs, vegetable oil, and water together in a large bowl for 5 minutes at medium speed. Fold in chocolate chips by hand. Pour evenly into prepared pan.

Bake for 55 minutes. Do not over-bake. Let cool on a rack for 15 minutes. Place a large cake dish or platter over the top of the pan. Turn it over and gently tap until the cake releases. If the cake is stubborn to release, use a rubber spatula around the edge and center of the pan to ease it free, and try again.

Let cake cool completely, then sift powdered sugar over the top or drizzle with a simple glaze of powdered sugar and milk or cream.

Yield: 10 to 12 servings

To make mini-muffins: Preheat oven to 350 degrees F. Prepare batter as above. Line mini-muffin tins with muffin papers. Fill 2/3 full. Bake 13 to 14 minutes.

Turtle Cake

Take a shortcut by beginning with a box cake mix enhanced with dark cocoa to make this decadent turtle cake. It is filled with a layer of caramel, chocolate chips, and pecans. Cut this cake in smaller pieces than a normal cake, because it is very rich.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 devil's food cake mix
1/4 cup powdered dark cocoa
1 cup water
1/2 cup vegetable oil
3 eggs
1 (14-ounce) bag caramels, wrappers removed
3 Tablespoons evaporated milk (not sweetened condensed) or cream
2 cups semi-sweet chocolate chips, divided use
1-1/4 cup chopped pecans, divided use
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat on medium speed for 3 minutes. Pour half of the mixture into the prepared baking pan and bake for 15 minutes. Reserve the remaining cake batter.

Meanwhile, place caramels and evaporated milk in a heavy saucepan. Heat, while stirring, until mixture is smooth. Remove from heat.

Pour the warm caramel mixture evenly over the baked cake layer. Sprinkle with 1 cup of the chocolate chips and 1 cup of the chopped pecans. Top with remaining half of cake batter. Sprinkle with remaining 1 cup chocolate chips and 1/4 cup chopped pecans.

Return the turtle cake to the oven and bake an additional 15 to 20 minutes. Let cool to room temperature, then refrigerate before lifting out of the pan to cut and serve.

Yield: 24 to 36 servings, depending on cut size

Marshmallow Mud Fudge

Chocolate and marshmallows are a match made in heaven. This candy-like dessert is a bit lighter in texture than traditional fudge but just as decadent. Cut in small squares because they are quite rich. The peanuts may be omitted, if you wish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 box devil's food cake mix
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup water
1-1/2 cups miniature marshmallows
1 pound semisweet dark chocolate at room temperature, chopped
1-1/3 cups heavy whipping cream
4 Tablespoons (1/2 stick) butter
1/4 teaspoon kosher salt
1/2 cup chopped honey-roasted peanuts
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled.

Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside.

Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache.

Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top.

When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm.

Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers.

Yield: 24 to 48 servings, depending on cut size

Pecan Bars

1 pkg. yellow cake mix, reserve 2/3 c.
for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans

FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs

Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.

Cinnamon Bundt Cake

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

Apple Crunch

1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo

Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large Pyrex 50 minutes.

Orange Cake

1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.

ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice

Cake Mix Recipes

Recipes using Cake Mixes

http://www.nancyskitchen.com/recipes_using_cake_mixes.htm

Lemon Supreme Cake

1 Duncan Hines Lemon Supreme cake mix
1/2 c. oil
4 eggs
1 1/3 c. water
1 sm. pkg. lemon jello

FROSTING:
1/4 c. lemon juice
Powdered sugar

Add ingredients to dry cake mix. Bake at 350 degrees for 30 minutes. Frost right out of the oven by mixing lemon juice with enough powdered sugar to make a smooth consistency. Cool.

Triple Fudge Cake

1 box devil food cake mix
1/2 c. chopped nuts
1/2 c. chocolate chips
1 (12 oz.) jar thick fudge ice cream
topping

Mix cake mix as directed on package. Stir in nuts. Spread batter into a greased and floured 13 x 9 x 2 inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package. Immediately after baking, poke deep holes in top of the cake in pan while hot. Make the holes about 1 inch apart. Spoon fudge topping evenly over top of hot cake; this will melt into holes. When cool serve with Cool Whip or ice cream.

Turtle Cake

1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips

Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.

FROSTING:
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips

Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.


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Fran's Pumpkin Muffin

1 cup pumpkin

3 egg whites

1¼ cup oatmeal, ground in blender or food processor

½ cup Splenda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

½ cup unsweetened applesauce

1½ teaspoons baking powder**


Combine all ingredients with mixer. Scoop into 7 parchment-lined muffin cups. Bake at 350 F for about 22-24 minutes.

** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

Chicken Adobo

CHICKEN ADOBO
4-6 Chicken Thighs
3 cups of Vinegar
3 cups of Soy Sauce
Pinch of Garlic (Optional)
Rice (



1. Defrost the Chicken during the day.
2. Later in the afternoon, place both 3 cups vinegar and 3 cups soy sauce in a medium sized pan. Bring to a boil, and add chicken.
3. Turn the heat down to a simmer. Maintain a light boil for a little over one hour. 75 minutes works great for me.
4. Once chicken has been cooking for 50 minutes or so, start cooking the rice. If you buy Uncle Ben's Rice, follow simple directions located on box. Use standard procedure for cooking rice if regular rice. About 6 servings of rice works well with 5 pieces of chicken for me. This usually lasts me two meals.
5. Once rice is finished, the Chicken should be finished shortly. Place two pieces of chicken on a plate with some rice. Next, add 2 big spoonfuls of sauce over the rice and chicken. Don't use paper plates, as the sauce soakes right through it.
6. Now for the good part: Cut a piece of meat off the chicken, dip it in the sauce, add a little rice and take a bite.


Chicken Adobo
6 Servings
1 chicken (~3lbs) pieces
1/2 c soy sauce
3/4 c white vinegar
1 heads garlic (more if pref)
2 bay leaves
1/2 T peppercorns
1 salt (to taste)

Boil Chicken with soy sauce, vinegar, garlic, bay leaves and
peppercorns and simmer for half an hour. Remove the chicken pieces from the pot and broil them in a pan for 10 minutes. Let the sauce in the pot boil until it is reduced by half. Add salt to taste. Cover the broiled chicken pieces with the sauce. Serve hot. Serve with rice.

Chicken Adobo
* chicken
* soy sauce
* vinegar
* garlic
* sugar
* pepper

Put cut up chicken in a medium sized pot. Cover about 1/2 way with soy sauce. Add a bit of vinegar (maybe about 1/3 the amount of soy sauce). Add about 4 -5 cloves of crushed garlic. Add about a teaspoon of sugar and a few dashes of pepper. Cover and simmer for about 30 min. Stirring once in a while. Keep tasting the sauce because the sauce is the absolute most important thing in the dish. You might even want to put a little bit of oregano in it. Serve over rice.

Gail's Chili

1 lb lean ground beef, chicken or turkey breast

1 onion, chopped

1 clove garlic, minced

1 green pepper, seeded & chopped

14 oz. pinto beans, drained

28 oz. diced tomatoes, NSA

1 tsp oregano 1/2 tsp cumin 1/2 tsp. black pepper 1/2 tsp cayenne pepper

Brown the meat in a non stick Dutch oven oor large pot along with onion, garlic, and green pepper over medium heat until meat is fully cooked. Drain off any excess oil. Add spices and beans. Stir together for one minute. Add tomotoes and bring to a boil. Lower heat and simmer on low for 10-15 min., stirring occasionally.

Veggie chili according to the card:

Omit the meat and add 1 chopped red onion and 8 oz. chopped mushrooms

My veggie chili:

8 oz. chopped mushrooms

1 large onion, chopped

1 large zucchini, chopped

any leftover vegetables I may have I've also added baby bok choy to the mix.

28 oz, nsa tomatoes, crushed

oregano, cumin, cayenne pepper

I saute the veggies with the seasonings then add the tomatoes and cook for about 45 min.

Ginger Bread Toasties

Ginger Bread Toasties
_________________________________


* 16 extra large or jumbo egg whites
* 2 cups oatmeal ground into flour using blender or food processor
* ½ cup pourable Splenda
* 2 tablespoons Sugar Twin Brown Sugar Substitute, optional
½ cup unsweetened applesauce
* 1 tablespoon plus 1 teaspoon (same as 4 teaspoons) ground ginger
* 1 tablespoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon cloves
* 1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Spray 8 of the small individual aluminum pot pie pans with Pam** and wipe with a paper towel to remove any excess. (Or if you have the 4" muffin top tins, you can bake these in them if they will hold ¼ cup of batter.) Line pan with Reynolds Release

Separate egg whites into a large mixing bowl. Beat until light and frothy with a whisk. Add the remaining ingredients and whisk until well mixed. These come out real spicy. You can adjust the amounts of spices to your taste. Use a ¼ cup measuring cup and scoop out ¼ cup into each prepared pan. Put the pot pie pans on a cookie sheet and
bake for 15 to 20 minutes or until done and beginning to brown around the edges.
Watch closely the first time. Let cool a few minutes, then turn out, using a fork to loosen along the edges if needed. Once cooled, these can be frozen in individual baggies. To reheat, just pop in the toaster. If frozen, I usually let them thaw overnight and then push the toaster button down twice to get them hot all the way through.

This will make 8 large toasties each containing a protein and carb serving.

egg white liquid conversion

1/4c = 2 egg whites
1/3c = 2 eggs

Carrot Cake Deluxe

Carrot Cake Deluxe

As written, this recipe contains 6 portions, each containing 2 oz protein, ½ cup carb and somewhere between 4-7 tablespoons of Veggie A. Because of the Veggie A, the recipe is automatically relegated to lunch or dinner only. In theory, you could have 1/6 of this cake plus a large salad or generous portion of free veggie and call it a meal—except that cake for lunch or dinner isn’t really the type of relearning experience Michael Thurmond had in mind when devising this plan. So how about a compromise? For those rare special occasions, try this: eat half your normal portion protein, half your normal quantity of carb and a FULL portion of veggie. Slice this cake into twelve small servings and enjoy yours slowly and in small bites. Rejoice in the fact that you’ve managed to stay on plan and have a healthful meal plus a bit of a special occasion dessert, all the while learning an exercise in moderation you’ll be putting to use when Living Lean.



* 12 egg whites
* 1¼ cup Splenda
* 1 teaspoon almond extract
* 1¼ teaspoon pumpkin spice
* 1½ cups oats
* 1 lb carrots peeled and pureed





Preheat oven to 350 degrees. Peel and puree (very fine) carrots and set aside. Beat egg whites and cream of tartar until soft peaks are formed. Gradually beat in Splenda, almond extract, and pumpkin spice. Slowly mix in pureed carrots and oats until well blended. Pour into a nonstick 9x9 pan and bake for 40-45 minutes until toothpick inserted comes out clean.



Cool and cut into 6 equal pieces and enjoy!.

Pineapple Upside Down Cake

Preworkout Pineapple Upside Down Cake -- Inside


* 3 cups oatmeal, ground to flour in blender or food processor
* 1 teaspoon nsa baking powder*
* 2 teaspoons cinnamon
* 1 cup Splenda
* 12 fresh egg whites
* 3 cups pineapple chunks
* 3 cups unsweetened applesauce
* 3 teaspoons vanilla extract


Preheat oven to 350 degrees. Blend dry ingredients in a medium bowl. Set aside. In a large bowl, beat egg whites until foamy. Then fold the applesauce, pineapple and vanilla extract into the egg whites. With a rubber spatula, blend in the dry ingredients with the egg white mixture. Pour into a 13" x 9" pan that is lined with Reynold's Release Wrap or cooking parchment. Bake in the oven for 50 -60 minutes or until golden on the top. Allow to cool completely in the pan, and then remove the entire cake by lifting it out by the wrap. Slice into individual pieces and store in airtight containers the refrigerator.

Margaret's Frozen Fruit Custard

2 eggs whites per 1/2 c fruit plus sweetener and flavorings

If doing 8 servings:
16 egg whites
4 c fruit
about 1 c splenda
spices, vanilla, lemon, whatever
blend all ingredients for a smooth texture
bake for about 40-60 minutes at 325
freeze