Fantastic Father’s Day Dessert

17 Jun

There are two things that I know my father-in-law and I love…chocolate and coffee.  I love chocolate pudding pie, so I had to give this a try!  Chocolate pudding pie with coconut and coffee!!  How could it possibly be bad?!?!

The original recipe has crumble graham crackers on the top with additional coconut.  I decided to cut the cost and omit the graham crackers.  That would also allow for leftovers to be tasty without soggy graham crackers on top.

Scoopy Mocha-Coconut Cream Pie



  • 1 tablespoon instant coffee granules
  • 1 teaspoon mini semi-sweet chocolate chips
  • 1 1/4 cups fat-free milk (cannot use soy milk for this recipe according to Jell-O box)
  • 1/2 teaspoon coconut extract
  • One 4-serving box Jell-O Sugar Free Fat Free Chocolate Instant pudding mix
  • 1/4 cup shredded sweetened coconut
  • One 8-ounce container Cool Whip Free (thawed)


  1. Place coffee granules and chocolate chips in a glass.  Add 1/4 cup very hot water, and stir until mostly dissolved.
  2. Transfer mixture to a large bowl.  Add milk, coconut extract, and pudding mix.  Whisk until smooth and thickened, about 2 minutes.
  3. Stir in shredded coconut.  Fold in 1 1/2 cups Cool Whip until uniform.
  4. Spread mixture into an 8-inch by 8-inch baking pan.20130617-180333.jpg
  5. Spread remaining Cool Whip over the pudding mixture in the pan.
  6. Cover and refrigerate until chilled and set, at least 1 hour.
  7. Enjoy!


Amanda’s Rating: Good SpoonGood SpoonGood SpoonGood SpoonGood Spoon“I wish that I could give this more than 5 spoons.  This is one of the best desserts that I have ever made!! Amazing flavor!  However, I am not sure about it being 9 servings.  I could eat the whole pan!  However, the whole pan would only be about 800 calories.  With the graham crackers and additional coconut each of the 9 servings rings in at 105 calories.”

**Taken from just desserts


Denver Omelette Mystery

14 Jun

Do you know how the Denver Omelette got its name?  I don’t, so I tried to research it and I still didn’t find a good reason.  But no matter the cause, the ingredients are great!

Denver Omelette in a Mug



  • 1/4 cup chopped green bell pepper
  • 2 tbsp. chopped onion
  • 1/2 cup fat-free liquid egg substitute
  • 1 oz. 97 – 98% fat-free ham, chopped (I used honey ham–yum!)
  • 2 tbsp. shredded fat-free cheddar cheese


  1. Spray a large microwave-safe mug with nonstick spray. Add veggies and microwave for 1 – 2 minutes, until softened.
  2. Blot any excess liquid from veggies. Add egg substitute and microwave for 1 minute.20130614-104233.jpg
  3. Add ham and cheese and lightly stir. Microwave for an additional 45 – 60 seconds, until scramble is just set.
  4. Let cool slightly, and then eat up!
  5. Enjoy!


Amanda’s Rating: Good SpoonGood SpoonGood SpoonGood Spoon“Very good.  Not as cheesy as some might like their omelettes to be.”

**Taken from max

Three C’s

13 Jun

With National German Chocolate Cake Day having been this week, I have an extra supply of coconut.  So when I found this recipe that uses it along with chocolate and caramel, I just had to try it out!  How could something with those 3 ingredients be bad?

Chocolate Caramel Coconut Oatmeal



  • 1/2 cup old-fashioned oats
  • 2 no-calorie sweetener packets
  • 1/8 teaspoon salt
  • 1 cup Unsweetened Vanilla Almond Breeze (I used light vanilla soymilk)
  • 1/8 teaspoon coconut extract
  • 1 tablespoon shredded sweetened coconut, chopped
  • 1 tablespoon fat-free or light caramel dip
  • 1 teaspoon mini semi-sweet chocolate chips


  1. Combine oats, sweetener, and salt in a nonstick pot.  Add milk, coconut extract, and 1 cup water.
  2. Bring to a boil and then reduce heat to a simmer.  Stir in 2 teaspoons chopped coconut.  Cook and stir until thick and creamy, 12 to 15 minutes.
  3. Transfer to a medium bowl and let slightly cool and thicken.  Top with caramel, chocolate chips, and remaining teaspoon chopped coconut. 20130613-143042.jpg
  4. Enjoy!


Amanda’s Rating: Good SpoonGood SpoonGood SpoonGood SpoonGood Spoon“Wish that it could just magically make itself!”

**Taken from max

Life at the Beach is Better with Coffee

13 Jun

Ha!  I wish that I lived on the beach.  Yesterday, it was very hot so I decided to make a refreshing coffee drink to enjoy in my backyard with a great book.

Double-O-Cinnamon Swappuccino



  • 1 tablespoon sugar-free French vanilla powdered creamer
  • 1 teaspoon instant coffee granules
  • 2 no-calorie sweetener packets
  • 1/2 cup light vanilla soymilk
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups crushed ice or 8 to 12 ice cubes
  • Optional toppings: Fat Free Reddi-wip, additional cinnamon


  1. In a tall glass, combine creamer, coffee granules, and sweetener.  Add 2 tablespoons of hot water and stir to dissolve.
  2. Transfer mixture to a blender.  Add soymilk, cinnamon, and 2 tablespoons cold water.  Add ice and blend at high speed.
  3. Pour and enjoy!



Amanda’s Rating: Good SpoonGood SpoonGood SpoonGood SpoonGood Spoon“Great flavor!  I was sad when it was gone.”

**Taken from max

National German Chocolate Cake Celebration

12 Jun

We celebrated this important holiday last night.  It felt like it was my birthday!  We had many of my favorite foods: steak, potatoes, sugar snap peas, salad, wine, and of course…GERMAN CHOCOLATE CAKE!!

Gooey German Chocolate Cake Mug



  • 3 tablespoons moist-style devil’s food cake mix
  • 1 tablespoon fat-free liquid egg substitute
  • 1 tablespoon fat-free sour cream
  • 1/8 teaspoon baking powder
  • 1 teaspoon fat-free, low-fat, or light caramel dip
  • 1 1/2 teaspoon finely chopped pecans
  • 1 1/2 teaspoons shredded sweetened coconut, chopped


  1. In a microwave-safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder.  Add 2 tablespoons water, and mix until uniform.
  2. Microwave for 1 minute and 45 seconds, or until set.  (It may look like it isn’t cooked all of the way.)
  3. Immediately run a knife along the edges to help separate the cake from the mug.  Firmly place a plate over the mug, and flip so the plate is on the bottom.  Gently shake mug to release cake onto the plate.
  4. Let cool completely, about 15 minutes.
  5. Drizzle cake with caramel, and sprinkle with pecans and chopped coconut.
  6. Enjoy!



Amanda’s Rating: 20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg“I want more!  Very tasty!  I overcooked mine though.  Only microwave for 1 minute and 45 seconds.  Instead of drizzling caramel, I spread it with a knife.  Place nuts on it before coconut, otherwise they will roll off.”

Dan’s Rating: 20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg“Cook it less. More caramel.  Maybe put caramel around the entire cake so that it provides more of a sticky surface for the coconut.  Or you could hollow out the middle after it is cooked and fill it with the toppings.  You shouldn’t ask me to critic this while I am watching Next Food Network Star.”

**Taken from just desserts

Pumpkin Pie Meets Apples

11 Jun

So Dan says that this doesn’t sound like a summer food.  I thought that I was the seasonal eater!  I don’t like casseroles in the summer and BLTs don’t taste as good in the winter.  I just wanted to try this recipe to see if it would give me another way to force myself to eat fresh fruit.  Contrary to Dan’s comment, I especially enjoyed this while sitting in the backyard with a  cup of coffee yesterday morning.

Pumpkin-Pie Apple Shakers



  • 1 medium apple (Fuji or Gala are best)
  • 1/2 teaspoon pumpkin pie spice
  • 1 no-calorie sweetener packet


  1. Core apple, and cut into bite-sized chunks.  Place in a sealable plastic bag.
  2. Sprinkle with pumpkin pie spice and sweetener.  Seal and shake until evenly distributed.
  3. Enjoy!



Amanda’s Rating: 20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg“Yum!  Quick and easy!  I think that I like it more with pumpkin pie spice than with cinnamon.  It has a sweeter, milder flavor.”

**Taken from just desserts

Five Fork Fish!

10 Jun

We try to eat fish at least one per week at our house.  Often times, we have the same meal…blackened tilapia.  Don’t get me wrong, I LOVE blackened fish but every once in a while I am okay with change.  This was an excellent find!

Crispy Creamy Salmon Bake



  • 2 tbsp. Fiber One Original bran cereal
  • 2 tbsp. panko breadcrumbs
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. dried parsley
  • Dash each salt and black pepper
  • Two 5-oz. raw salmon fillets
  • 2 1/2 tbsp. plain fat-free yogurt, divided
  • 1 tbsp. Hellmann’s Dijonnaise
  • 1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill


  1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)
  2. Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.
  3. Lay salmon on the baking sheet — for skin-on salmon, skin side down — and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.
  4. Bake in the oven for 12 – 14 minutes, until fish is cooked through.
  5. Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.
  6. Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce.
  7. Enjoy!


Amanda’s Rating: 20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg“Amazing!”

Dan’s Rating: 20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg20130103-215758.jpg“Great salmon!  Great sauce!”

**Taken from Hungry Girl