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The Entrepreneur Stand: Thank You, for your contribution this Holiday Season Have a blessed Week Joy

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Dec 12, 2021
  • 13 min read


Peanut Butter Silk Pie


Total Time Prep: 10 min. + chilling Makes 8 servings


My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. —Lee Steinmetz, Lansing, Michigan




Ingredients

  • 3/4 cup peanut butter

  • 4 ounces cream cheese, softened

  • 1 cup confectioners' sugar

  • 1 carton (8 ounces) frozen whipped topping, thawed

  • 1 graham cracker crust (9 inches)

  • salted chopped peanuts

  • Optional: Chocolate syrup and peanut butter ice cream topping

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Directions

  1. In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, garnish with chocolate syrup, peanut butter ice cream topping and additional whipped topping.


Nutrition Facts 1 piece: 434 calories, 27g fat (11g saturated fat), 16mg cholesterol, 276mg sodium, 40g carbohydrate (29g sugars, 2g fiber), 8g protein.


My family loves Hostess Zingers, especially the raspberry flavor coated with coconut, inspiring this treat to make for school bake sales. We can make about four dozen in 30 minutes, and they sell out fast! —Pam Clark, Wheaton, Illinois



Total Time Prep: 30 min. Makes about 4 dozen





Ingredients

  • 1 package (12 ounces) vanilla wafers, crushed

  • 3-1/3 cups sweetened shredded coconut, divided

  • 1 can (14 ounces) sweetened condensed milk

  • 3 teaspoons raspberry extract

  • 1 teaspoon rum extract

  • 1/4 cup pink sanding sugar

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Directions

  1. Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.


Nutrition Facts 1 cookie: 93 calories, 4g fat (3g saturated fat), 4mg cholesterol, 52mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 1g protein.



I've always loved my no-bake cookie recipe, but I was never able to place at the fair with it. So I mixed in some maraschino cherries, added a few drops of almond extract, and voila! We won a blue ribbon at the county fair in 2010. —Denise Wheeler, Newaygo, Michigan


Total Time Prep: 30 min. + chilling

Makes about 5-1/2 dozen




Ingredients

  • 2 cups sugar

  • 1/2 cup butter, cubed

  • 6 tablespoons 2% milk

  • 3 tablespoons baking cocoa

  • 1 cup peanut butter

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • 3 cups quick-cooking oats

  • 1 jar (10 ounces) maraschino cherries, well drained and finely chopped

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Directions

  1. In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.

  2. Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.


Get Homemade Gift Packaging Ideas TEST KITCHEN TIPSCherries are jam-packed with antioxidants, vitamins and minerals that are good for your health. To sweeten the deal, they’re low in calories, too. Check out more winning recipes that took home the blue ribbon.

Nutrition Facts 1 cookie: 81 calories, 4g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.


Cherry Kiss Cookies

Total Time Prep: 20 min. Bake: 10 min./batch Makes 4-1/2 dozen


Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin




Ingredients

  • 1 cup butter, softened

  • 1 cup confectioners' sugar

  • 1/2 teaspoon salt

  • 2 teaspoons maraschino cherry juice

  • 1/2 teaspoon almond extract

  • 6 drops red food coloring, optional

  • 2-1/4 cups all-purpose flour

  • 1/2 cup chopped maraschino cherries

  • 54 milk chocolate kisses, unwrapped

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Directions

  1. Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.

  2. Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.

  3. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.


Get Cookie Baking Tips TEST KITCHEN TIPSWant easy cleanup? Use parchment paper sheets. Unwrapping these candies is a great way to get little ones involved in the kitchen. Learn how you can freeze extra cookies for later.

Nutrition Facts 1 cookie: 85 calories, 5g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.


This pie is my specialty. It's fairly simple to make but so dramatic to serve. The ultimate taste of spring, this luscious pie has such a big, fresh berry taste. I've had many requests to bring it to gatherings. —Janet Mooberry, Peoria, Illinois


Total Time Prep: 20 min. Cook: 5 min. + chilling

Makes 10 servings





Ingredients

  • 3 quarts fresh strawberries, divided

  • 1-1/2 cups sugar

  • 6 tablespoons cornstarch

  • 2/3 cup water

  • Red food coloring, optional

  • 1 deep-dish pie crust (10 inches), baked

  • 1 cup heavy whipping cream

  • 4-1/2 teaspoons instant vanilla pudding mix

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Directions

  1. In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.

  2. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours.

  3. In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.


Nutrition Facts 1 piece: 350 calories, 13g fat (6g saturated fat), 27mg cholesterol, 82mg sodium, 59g carbohydrate (40g sugars, 4g fiber), 3g protein.




Yep, they’re made with corn chips, but don’t let that fool you. These salty sweets were a staple after meetings at the quilt guild I once belonged to. —Carol Tramp, Wynot, Nebraska





Ingredients

  • 2 pkg. (9-3/4 ounces each) corn chips, divided

  • 2 cups semisweet chocolate chips, divided

  • 1 cup sugar

  • 1 cup light corn syrup

  • 1 cup creamy peanut butter

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Directions

  1. Spread 1 package of corn chips on the bottom of a greased 13x9-in. baking pan; sprinkle 1 cup chocolate chips over the top.

  2. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir 1 minute. Remove from heat; stir in peanut butter. Pour half of the peanut butter mixture over chip mixture. Top with remaining corn chips and chocolate chips; drizzle with remaining peanut butter mixture. Let stand until set. Cut into bars.


Nutrition Facts 1 bar: 337 calories, 18g fat (5g saturated fat), 0 cholesterol, 196mg sodium, 43g carbohydrate (29g sugars, 2g fiber), 5g protein.



COURTESY SUGAR FREE LONDONER

Turn your kitchen into your own Cheesecake Factory with this dreamy dessert created by Sugar Free Londoner. The tartness of the freshly-sliced strawberries and raspberries perfectly balance out the rich cheesecake filling and buttery almond flour crust. Bonus: It’s keto-friendly, too!

No Bake Sugar Free Cheesecake



The ultimate low carb cheesecake recipe! With only 15 minutes hands-on prep, this no bake keto cheesecake is one of the easiest (and most delicious!) sugar free desserts ever. I've topped it with whipped cream and berries, but it tastes just as good solo. There's plenty more topping ideas in the post!


5 from 36 votes





Prep Time15 mins chilling time7 hrs Total Time7 hrs 15 mins Servings12 Calories290 kcal



Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

INGREDIENTS 1x2x3x BASE

FILLING

  • ▢1.5 cups / 360g cream cheese or mascarpone

  • ▢⅔ cup / 120g powdered erythritol

  • ▢1 tsp lemon juice

  • ▢1 tbsp vanilla extract

  • ▢1 cup / 240ml heavy cream / double cream

  • ▢5 - 10 drops liquid stevia optional - if you have a sweet tooth!

TOPPING (optional)

  • ▢¾ cup / 180g heavy cream / double cream

  • ▢½ cup / 75g strawberries halved or quartered

  • ▢⅓ cup / 40g raspberries



COURTESY SUGAR FREE LONDONER

Low carb, sugar-free, gluten-free—you name it, this banana bread is it. Even better, it’s topped with crushed walnuts for crunch! The sweetness comes from mashed bananas—the more you use, the better—and granulated erythitrol. (You can also replace sugar with a substitute like Splenda in one of our top-rated banana bread recipes, too.)

Prep Time5 mins Cook Time40 mins




CourseDessert CuisineBritish Servings8 Calories205 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

INGREDIENTS 1x2x3x



It is possible to make moist and delicious low carb banana bread with REAL banana and still keep the carb count low! Check out this almond flour banana bread recipe - it has gorgeous notes of cinnamon and is studded with crunchy walnuts. Find plenty of tips and recipe variations in the post!



ITSAMYB/GETTY IMAGES

This recipe from the Cake Whiz is what cupcake dreams are made of. Made with Splenda and topped with sugar-free chocolate spread instead of frosting, you’d never guess that the real secret ingredient is actually a splash of brewed coffee.


SUGAR FREE CHOCOLATE CUPCAKES

prep time:10 MINS cook time:20 MINS total time:30 MINS

These sugar free chocolate cupcakes are deliciously soft and moist and made with Splenda. Perfect and easy recipe for diabetics.

yield: 18 CUPCAKES

INGREDIENTS



  • 1½ cups Cake flour, Sifted

  • ¼ cup Water, Boiling

  • ¼ cup Coffee, Hot, Freshly brewed

  • ½ cup Cocoa powder

  • 1 cup Splenda granulated , or Splenda sugar blend

  • ¾ cup Butter, Unsalted

  • 2 Eggs, Large

  • ¼ cup Milk, Whole

  • ½ tsp Baking soda

  • ½ tsp Baking powder

  • 1 tsp Vanilla extract


INSTRUCTIONS

  • In a small bowl, add boiling water, freshly brewed hot coffee, cocoa powder and milk. Mix everything until there are no lumps. Keep this chocolate mixture aside.


  • In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.

  • Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.

  • In a another bowl, whisk together the cake flour, baking powder and baking soda. Dump this dry mixture into the wet mixture and mix until just combined. There may be some lumps… Don’t worry about them! Just don’t over-mix or else you will end up with weird spongy cupcakes.

  • Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

  • Allow the cupcakes to cool down and then frost them in sugar free icing or spread some peanut butter/ sugar free chocolate spread on top of them. Enjoy!

calories: 158kcal, carbohydrates: 19g, protein: 2g, fat: 8g, saturated fat: 5g, cholesterol: 38mg, sodium: 111mg, potassium: 74mg, fiber: 1g, sugar: 9g, vitamin a: 270IU, calcium: 19mg, iron: 0.5mg



TASTE OF HOME


This Sugar-Free Ice Cream Recipe Is Summer Without the Guilt

Yes, sugar-free ice cream exists. Yes, it’s every bit as tasty as you’d hope for. Take this cool and creamy sugar-free pint. The indulgent recipe calls for whole milk, agave nectar, eggs and heavy cream. Drooling yet?



TASTE OF HOME

Believe it or not, this sugar-free ice cream recipe is just as good as its sugar-stuffed counterparts.

When it comes to ice cream, finding a sugar-free version that actually tastes good seems pretty impossible. After all, when one thinks of ice cream, it’s usually served on a waffle cone or topped with gooey caramel sauce or hot fudge. So if you’re diabetic, or need to cut back on your sugar intake, a scoop if this dessert on a hot summer night is off limits. Speaking of low-sugar, here are some diabetic-friendly desserts you should try. But don’t count sugar-free ice cream out too quickly. We asked our Test Kitchen for a deliciously rich chocolate ice cream that’s free of sugar, and they definitely delivered. Keep reading for the sugar-free ice cream recipe, a step-by-step how-to and plenty of Test Kitchen tips. By the way, did you know there’s a big difference between American and British vanilla ice cream? How to Make Sugar-Free Chocolate Ice Cream Ingredients:

  • 1 cup whole milk

  • 1/2 cup agave nectar

  • 2 eggs

  • Dash salt

  • 8 ounces sugar-free chocolate, melted and cooled (we like Lily’s Dark Chocolate Baking Chips)

  • 2 cups heavy whipping cream

  • 1-1/2 teaspoons vanilla extract

Yield: 1 quart Tools:

  • Ice cream maker

Step 1: Heat the milk and agave nectar In a small saucepan whisk together the milk and agave nectar over medium-low heat. Let the sweetened milk heat until bubbles start to form around the edges of the pan. SPONSORED CONTENT Is It Heart Failure or Just Signs of Aging? Learn to Recognize the Difference By Novartis Test Kitchen Tip: Agave nectar is a syrupy alternative to white sugar. It has a very low glycemic index, meaning it won’t cause your blood sugar to spike, but is still about as calorie-dense as white sugar. Want to learn more about sugar alternatives? Here’s everything you need to know.

Step 2: Temper the eggs Next, combine the eggs, salt and melted chocolate in a small bowl. Slowly add a small amount of the sweetened milk to the chocolate and eggs, whisking constantly. This keeps the eggs from scrambling. Transfer the mixture to the saucepan and whisk over low heat. Continue to cook and whisk until the mixture has thickened and is able to coat the back of a spoon. Test Kitchen Tip: If you’re not a big fan of dark chocolate, feel free to substitute your favorite type of sugar-free chocolate. You might have to adjust the amount of agave nectar, depending on how sweet the chocolate used is.

Step 2: Cool the mixture While the mixture is cooking, put an ice bath together. To do so, grab a large bowl and roasting pan, making sure the bowl can nest inside. Place the bowl in the pan then fill the rest of the pan with ice cubes and cold water. When the ice cream mixture has reached the desired consistency, transfer it from the saucepan and into the bowl in the ice bath. Stir the ice cream mixture for about two minutes, then stir in the heavy whipping cream and vanilla extract. SPONSORED CONTENT Before you renew Amazon Prime, read this By Capital One Shopping Remove the bowl from the ice bath then cover the bowl with wax paper. You’ll want to make sure the waxed paper is touching the surface of the ice cream mixture. Then pop the bowl in the refrigerator to cool for a few hours, or overnight.

Step 3: Freeze Once your ice cream mix is completely cooled, pour it into your ice cream maker’s cylinder until its two-thirds the way full. Freeze according to your machine’s instructions. When the ice cream has frozen, put it in a freezer-safe container, like this one from StarPack, and freeze for 2-4 hours. Test Kitchen Tip: Be sure not to over churn your ice cream or else it can turn icy. The ice cream maker will give your ice cream a fantastic texture, but the freezer is the best way to solidify the ice cream. Step 4: Scoop and serve After the ice cream has solidified, pull it out of the freezer and get scooping! Serve the ice cream with some fresh fruit, roasted peanuts or other sugar-free toppings.


Peanut Butter Candy Cups


Prep: 30 mins Yield: 12 cups

INGREDIENTS

  • ▢340 grams (12oz) low carb milk chocolate

PEANUT BUTTER MIXTURE:


INSTRUCTIONS

  • Mix all peanut butter ingredients very thoroughly, until it becomes a dough that does not stick to the sides of the bowl. For easier handling, refrigerate until used later.

  • Make low carb chocolate. Or, use storebought chocolate and melt on low heat or in a double boiler. Remove from heat once liquid.

  • Pour 12g chocolate (about 1 tbsp when hot) into each of the 12 cupcake wrappers.

  • Chill cupcake wrappers in the refrigerator until firm, about 15 minutes.

  • Take the wrappers and peanut butter out of the refrigerator. Place a 1/2 tablespoon ball of peanut butter in each wrapper and flatten until it nearly touches the edge of the wrapper.

  • Stir the remaining liquid chocolate and then pour 16g chocolate (about 4 tsp when hot) over each filled wrapper. Chill in the refrigerator until hardened, about 30 minutes. Store at room temperature.


NUTRITION

Makes 12 ServingsAmount Per Serving (1 peanut butter cup):

Calories 220 (79% from fat) Total Fat 20g30% Saturated Fat 10g52%Cholesterol 0mg0%Sodium 20mg1%Net Carb 2g Total Carb* 5g2% Dietary Fiber 3g12% Sugars 1g Protein 6g

Vitamin A 0% · Vitamin C 0% · Calcium 1% · Iron 9%

*Nutrition does not include sugar alcohols like erythritol, which cannot be digested by the body.



Whip up this simple chocolaty pie the day before and you’ll feel just like the champ when you serve it on party day. —Addrenne Roth, Donna, Texas

Total Time Prep: 15 min. + freezing Makes 8 servings




Ingredients

  • 1-1/2 cups half-and-half cream

  • 1 package (3.9 ounces) instant chocolate pudding mix

  • 1 carton (8 ounces) frozen whipped topping, thawed

  • 1/3 cup semisweet chocolate chips

  • 1/3 cup miniature marshmallows

  • 1/3 cup chopped pecans

  • 1 graham cracker crust (9 inches)

  • Miniature marshmallows, chopped pecans and chocolate sauce, optional

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Directions

  1. In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.


Nutrition Facts 1 piece: 184 calories, 10g fat (5g saturated fat), 11mg cholesterol, 175mg sodium, 20g carbohydrate (15g sugars, 1g fiber), 2g protein.


A friend shared with me this fresh take on traditional crispy treats. My husband loves them, and I feel so efficient with their quick prep time. —Anne Powers, Munford, Alabama




Ingredients

  • 4 cups miniature marshmallows

  • 8 ounces white baking chips (about 1-1/3 cups)

  • 1/4 cup butter, cubed

  • 6 cups crisp rice cereal

Buy IngredientsPowered by Chicory Directions

  1. In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat.

  2. Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.

TEST KITCHEN TIPTo make White Chocolate Cereal Eggs, pack the cereal mixture into egg molds or clean 2-piece plastic Easter eggs to form an egg shape. If desired, decorate with sprinkles. Nutrition Facts 1 bar: 79 calories, 3g fat (2g saturated fat), 3mg cholesterol, 58mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.


Children love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties. —Carol Shaffer, Cape Girardeau, Missouri





Ingredients

  • 1 cup semisweet chocolate chips

  • 2 tablespoons butter

  • 1 large egg, room temperature, lightly beaten

  • 3 cups pastel miniature marshmallows

  • 1/2 cup chopped pecans or walnuts

  • 1 cup sweetened shredded coconut

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Directions

  1. In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes.

  2. On a sheet of waxed paper, shape mixture into a 1-1/2-in.-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal.

  3. Freeze for 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in the refrigerator.


Nutrition Facts 1 cookie: 40 calories, 3g fat (1g saturated fat), 4mg cholesterol, 11mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.





 
 
 

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