Don’t these cookies look good!? I LOVE Red Velvet cake, never had cookies, but they are in my favorites to make in the future! lol You can find the Red Velvet Cookie Recipe at Two Peas and Their Pod

Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.

Ingredients
6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
1 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice

Directions
step 1
Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.

step 2
In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.

step 3
Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.

step 4
While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.

step 5
To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

Chef’s notes
Firm, tart apples are best for this recipe because their flavor isn’t overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.

Source: Right@Home

This is a recipe from a yahoogroup I am in. I believe it’s for soft pretzels since she says its for Pretzels from the mall.

Ingredients:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast (1 1/2 pkg.)
2 tablespoon brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups all purpose flour
2 cups warm water
2 tablespoons baking soda
To taste, coarse salt
2 – 4 tablespoons butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.

Or for Cinnamon Sugar Pretzels, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.

Enjoy!

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You’ll Need:

Red Velvet Cake Mix + oil and eggs
Red Cupcake Liners {can be found at Michael’s}
Green Licorice Sticks
Red Sprinkles
White Frosting + Red Food Coloring or Red Cupcake Icing!

For directions on how to make them, please visit The Frugal Girls.

Ingredients
* 1 cup boiling water
* 2/3 cup dried cherries
* 1/4 cup butter, softened
* 3/4 cup sugar
* 2 egg whites
* 1 egg
* 1 large ripe banana, mashed
* 1/2 cup fat-free sour cream
* 2 teaspoons vanilla extract
* 1-1/2 cups all-purpose flour
* 1/3 cup baking cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 cup chopped pecans

Directions
* In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until light and fluffy for 2 minutes. Add the egg whites and egg, beating well after each addition.

* Combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to creamed mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans.

* Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).

Resource: Taste Of Home.

Received in a yahoogroup this morning.

1 (9 inch) angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed

Slice the angel food cake crosswise to make four layers. Place the bottom layer on a serving plate and spread a layer of one of the sherbets evenly on top.

Repeat with remaining cake layers, alternating the two flavors. Finish with final layer of cake.

Frost the sides and top with Cool Whip and place in the freezer for 1 hour, or until firm.

Resource allrecipes.com

Received in Yahoogroup I am in.

Ingredients:
3/4 cup brown sugar
3 slices white bread, buttered generously
1/2 cup white raisins
2 cups milk
3 whole eggs, beaten slightly
1 tsp. vanilla
pinch salt

Directions:
Place brown sugar in top of double boiler.

Cut bread in 1 inch squares and place over brown sugar. Add raisins.

Combine milk, eggs, salt and vanilla; pour over bread. (Do not stir while cooking. Do not lift lid.)

Place over simmer water and cook 1 hour.

Serve with whipped cream, if desired. Brown sugar forms a sauce over pudding

image from southernliving.com

2 – 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla extract
2 eggs
2 oz. semi-sweet baking chocolate, melted
1 T red food coloring
1 prepared chocolate crumb crust (6 oz.)

Preheat oven to 350 degrees. Beat the cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed, until well blended. Add eggs, 1 at a time, beating on low speed, just until blended.

Measure 1 cup of the batter into a medium bowl. Stir in melted chocolate and food coloring. Pour into crust. Top with remaining (plain) cheesecake batter.

Bake for 40 minutes or until center is almost set. Cool completely on wire rack.

Refrigerate 3 hours or overnight.

Received in yahoogroup!