Go natural with truwhip this holiday season

It's natural, it's sweet, it's an untraditional whipped topping - it's truwhip! This holiday season go ahead and whip it up - truwhip that is. The natural, healthier way to indulge in your favorite dessert. The low calorie, no trans fat and all natural ingredients are just what you need to prepare a guilt-free holiday dessert.
No one wants to cut out the sweet goodness of a holiday dessert. truwhip can help you during the holidays and throughout the year to keep your family happy and healthier. Keep a tub of truwhip in the fridge year round. Add a dollop to your homemade pie or top your fresh strawberries and raspberries.
And truwhip isn't just for dessert. Try one of these delicious truwhip dishes.
One of my all-time favorite desserts is similar to this cake. The Candy Bar Cake has all the sweet, delicious indulgences but in a healthier, less sinful recipe.

Candy Bar Cake

Ingredients:

• One box of Duncan Hines Swiss Chocolate Cake
• Applesauce
• Egg Beaters
• 1 can Fat Free Sweetened Condensed Milk
• 1/2 bottle Smucker’s Fat Free Caramel Syrup
• 1 tub truwhip
• 1 individual Heath Bar - crumbled

Candy Bar Cake

 

 

Directions:

1. Bake cake as instructed on box, replacing oil with applesauce and egg beaters for eggs.
2. After cooled, poke holes in cake with end of fork or knife and pour milk into holes.
3. Pour ½ bottle of caramel syrup over top.
4. Spread with truwhip.
5. Sprinkle with Heath bar.

This is a great plan ahead meal for that warm Sunday family breakfast. Guest for the holidays? They'll remember this breakfast and will still be talking about it the next holiday.

Baked Caramel French Toast

Baked Caramel French Toas

Mary Marlowe L. from Columbia, SC was a Contest Finalist with this recipe using truwhip whipped topping

• 1 cup firmly packed light brown sugar
• 1 cup butter
• 2 tbsp light corn syrup
• 12 1” thick French bread slices
• 6 large eggs, beaten
• 3 cups truwhip
• 1 tsp pure vanilla extract
• ¼ tsp salt

Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly. Coat a 13 x 9 x 2” baking dish with cooking spray. Pour butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl combine eggs, truwhip, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours. Bake uncovered at 350° F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with additional truwhip or whipped butter.

truwhip - the all natural whipped topping

• 100% natural
• 70% organic
• no GMOs
• no high fructose corn syrup
• no hydrogenated oils
• trans fat free
• gluten free
• no polysorbate 60

INGREDIENTS: Water, organic tapioca syrup, expeller - pressed palm kernel oil, organic cane sugar, organic palm kernel oil, contains less than 2% of each of the following: organic soy protein concentrate, sodium caseinate (milk protein), organic tapioca starch, natural flavors, organic soy lecithin, xanthan gum, guar gum. contains milk and soy.

Little Debbie Swiss Swirl Ice Cream Cake

I'm reposting one of my entries from May for the Little Debbie Swiss Swirl Ice Cream Cake. It received a lot of activity and with the Thanksgiving holiday coming up, I thought it would be nice to share again. No change in this recipe since May - it is still delicious and what a sweet elegantly way to dress up your Thanksgiving dinner table.

Swiss Swirl Ice Cream Cake photo from Taste of Home website. Made with Little Debbie snack cakes and ice cream.

After our May visit to Kansas City to visit our wonderful kids and grandkids, I found this recipe and posted it. Our grandkids are now 4 and 6 and we still enjoy the Little Debbie Swiss Cake Rolls at each visit. 

Each time we go we try to make our visit special. It usually consists of a long weekend so we try to squeeze everything in and make it into a mini vacation for our grandkids. And because we take them to hotels to enjoy swimming, eating and visiting - mom and dad get a little mini vacation too.
Before we head out on our trip, I always go to the local Kroger or Meijer store and stock up on snacks and treats. Just so happens that one of the treats I picked up this time was Little Debbie Swiss Cake Rolls. Big hit! Turns out, this is a favorite of our five and 3-year-old grandkids.
Breakfast, lunch or dinnertime - they didn't miss the opportunity to request a Little Debbie Swiss Cake Roll!. (No, granny did not give in until after dinner!).
Can't wait to make it - for all of us!
Until next time - VA

This recipe is awesome - get it here.

Scarecrows, witches and vampires are the perfect potion for Halloween

You'll have a scary good time in the kitchen this Halloween with McCormick Food Colors and Extracts. Your little ghosts and goblins will scream with delight when they help stir up some fun with these Harvest Scarecrow cookies. Shredded wheat, wafers, licorice, candy corn and pure vanilla flavor turns simple sugar cookies into smiling, delicious Halloween treats.
 

Harvest Scarecrow Cookies 

Makes 3 dozen or 36 (1 cookie) servings.
Prep Time: 30 minutes
Cook Time: 9 to 10 minutes per batch

1 package (17.5 ounces) sugar cookie mix
1 teaspoon McCormick® Pure Vanilla Extract
1 container (16 ounces) vanilla frosting
54 sugar wafer cookies
Shredded wheat cereal, broken up
Assorted decorations, such as candy-coated pieces and red string licorice

1. Prepare cookie mix as directed on package, adding vanilla. Cut out rounds with 2 1/2-inch round cookie cutter.

2. Bake and cool cookies as directed on package.

3. Frost cookies with vanilla frosting. For the scarecrow’s hat, break a sugar wafer cookie in half. Press wafer cookie half into the top of the frosted cookie. Place a whole wafer cookie below the cookie half. Press shredded wheat around sides of the face for straw hair. Use candy-coated pieces and string licorice to decorate the face.

And what's Halloween without a wicked witch. Fun and easy to prepare, these chocolate witches will delight the entire family.

Wicked Witch Cupcakes

Makes 24 (1 cupcake) servings.
Prep Time: 30 minutes

Cook Time: 20 minutes

1 package (18 1/4 ounces) chocolate cake mix
1 teaspoon McCormick® Pure Vanilla Extract
24 chocolate ice cream cones
4 ounces semi-sweet baking chocolate, melted
24 chocolate wafer cookies
1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors & Egg Dye
Assorted decorations, such as green gum drops, red candy-coated pieces and black string licorice

1. Prepare cake mix as directed on package, adding vanilla.

2. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

3. Dip open end of each ice cream cone into melted chocolate. Attach to chocolate wafer cookies to make the witch’s hat. Let stand 30 minutes to allow chocolate to harden. Tint frosting green with 1/2 teaspoon green food color. Frost cupcakes. Place witch’s hat on each cupcake. Use candy-coated pieces for the eyes and gum drops, cut into triangles, for the nose. Cut string licorice into assorted lengths for the hair.

Find these recipes and much more, at www.mccormick.com

And what would Halloween be without vampires. Or at least a jam oozing vampire cookie.

Kiss from a Vampire Cookies Recipe

This recipe from TasteofHome.com is a must for your Halloween. Kids and adults will enjoy the delicious buttery vanilla flavor bursting with a sweet raspberry jam. Be sure to use McCormick's pure vanilla and almond extracts to bring these vampire cookies to life.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
• Place half of the circles on greased baking sheets. Place a 1 teaspoon of jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke two small holes (resembling a vampire bite) in the top of each cookie.













• Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Kiss from a Vampire Cookies Recipe photo by Taste of Home

Fruit, Cream Cheese and Brownie Layered Fluff

I love making dessert almost as much as eating it.

And I have my favorites.

A lot of favorites.

If you've checked out my blog postings, you'll see many of my favorite recipes. Some are family recipes and others come from my favorite cookbooks, magazines and websites. You'll see scrumptious, mouth-watering, wonderful, got-to-have-some, sweet, sensational desserts.

Not too many desserts are healthy, but I do feel a little less guilty when I make this.

I took the goodness of fruit and combined it with a couple of my favorites - brownies and cream cheese - and come up with a combination of flavors that will leave your taste buds jumping for joy.

What you'll need:
1 box chocolate brownie mix (I used Pillsbury's brand )
2 8 ounce packages Philadelphia brand cream cheese (room temperature)
1 cup powdered sugar
1 12 ounce container Cool Whip (thawed)
1 18 ounce can mandarin oranges (drained and diced, reserving 1/3 of can)
1 cup fresh blueberries
1 pint fresh raspberries

Directions
Make brownies according to directions on box. Cool in pan and cut into squares. Set aside.
Blend cream cheese with mixer until smooth. Add powdered sugar until well blended. Fold in Cool Whip with spatula until completely blended.

Now, let's put it all together. Grab your glass trifle bowl and get started:

Cover the bottom of the bowl with a layer of overlapping brownies
Spread a layer of cream cheese mixture over brownies
Cover cream cheese mixture with half of each prepared fruit
Spread a layer of cream cheese mixture over fruit
Cover cream cheese mixture with another layer of overlapping brownies
Spread a layer of cream cheese mixture over brownies
Cover cream cheese mixture with remaining fruit
Spread a layer of cream cheese mixture over fruit
Top with reserved Mandarin oranges

Enjoy!

Bring boldness to the table with McCormick Gourmet Blends and Recipe Mixes

Photos courtesy of McCormick

McCormick Gourmet offers all natural, coarsely-ground herbs and spices to create exciting dishes.
Each Gourmet Recipe mixes and blends are packed full of herbs and spices, especially selected for preparing your favorite recipes.

One of my favorites, is the Tuscan Seasoning. With a blend of garlic, Italian herbs and sun-dried tomatoes, I can create a whole meal.

I can toss an exquisite salad with a Tuscan Vinaigrette dressing, create a mouth-watering chicken entree and add a side of spinach and mushroom Risotto - all starting with this special Gourmet Blend.

Another favorite is the Creamy Parmesan & Sun-Dried Tomato Chicken Penne from the Gourmet Recipe Mixes. A combo of marjoram, thyme and oregano makes this mix the perfect start to a grand 20-minute gourmet dinner any day of the week.

Here are three recipes from McCormickGourmet.com that can be easily prepared and will give you that great gourmet taste right at home.

Tuscan Vinaigrette

Serve this versatile Tuscan-inspired vinaigrette over salad greens, pasta salad, vegetable salad or panzanella.

Makes 3/4 cup or 6 (2-tablespoon) servings.
Prep Time: 5 minutes

Ingredients

1/4 cup red wine vinegar
1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning
1 teaspoon sugar
1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 cup olive oil
Directions

1. Mix vinegar, Seasoning and sea salt in small bowl with wire whisk. Gradually add oil, whisking until well blended. Cover.
2. Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.

 

Creamy Parmesan & Sun-Dried Tomato Chicken Penne

Dinner can be ready in less than 30 minutes with this great-tasting chicken and pasta recipe.
Makes 8 servings.
Prep Time: 5 minutes

Photos courtesy of McCormick

Cook Time: 15 minutes
 

 Ingredients
2 cups penne pasta
2 tablespoons butter
1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
1 package McCormick® Gourmet Creamy Parmesan & Sun-Dried Tomato Chicken Penne Recipe & Seasoning Mix
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese

 Watch Step-by-Step Video

Directions

1. Cook pasta as directed on package. Drain well.
2. Meanwhile, melt butter in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add Seasoning Mix, tomatoes, cream and cheese. Bring to boil, stirring constantly with wire whisk until well blended. Reduce heat to low; simmer 5 minutes.
3. Stir in pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.

Shrimp Variation: Use 1 pound large shrimp, peeled and deveined, in place of the chicken. Cook and stir shrimp in melted butter 2 minutes. Continue as directed.

Spinach and Mushroom Risotto

Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients

1 tablespoon olive oil
4 ounces mild Italian sausage, casings removed
1 medium onion, chopped
8 ounces assorted mushrooms, sliced
1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning
1 cup Arborio rice
1/4 cup dry white wine
4 cups Kitchen Basics® Chicken Stock, heated
2 cups baby spinach leaves
1/3 cup grated Parmesan cheese, divided

Directions

1. Heat oil in large saucepan on medium heat. Add sausage; cook until browned, stirring to break into small chunks. Add onion, mushrooms and Seasoning; cook and stir 5 minutes or until onion and mushrooms are tender.
2. Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed.
3. Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Remove from heat. Stir in spinach and 1/4 cup of the Parmesan cheese. Sprinkle with remaining cheese. Serve immediately.

For more recipes using McCormick Gourmet Recipe Mixes and Blends visit www.mccormickgourmet.com

Photo by Vicki Arsenault

McCormick Gourmet offers a variety of Gourmet Recipe Mixes and Blends.
McCormick Gourmet Blends come in 1.25-1.87 oz. bottles and retail for $2.74.
McCormick Gourmet Recipe Mixes retail at $1.99 per package.

Recipes printed with permission of McCormick & Company