Sugar Free Cake Mixes

now available from Pillsbury, made with Splenda and oh sooooo good. They have 2 flavors...classic yellow and devil's food chocolate and also 2 frostings...white and chocolate.
I made cupcakes with these mixes and they taste great. I do recommend that before you use the frosting, take a spoon and mix the frosting before trying to spread. It tends to be a little thick but once you work with it, it becomes really creamy like regular frosting, and the flavors are really good, I prefer the chocolate.

Happy Birthday Cookies (reduced sugar)

1/2 cup flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/3 cup packed brown sugar 1 cup Splenda sweetener 1/2 cup toffee chips 3/4 cup mini m&m candies 1/2 cup peanut butter & semi sweet chocolate chips 1/2 cup chopped peanuts 1/2 cup or 1 stick softened butter 1 egg 1/2 tsp. vanilla Preheat oven to 375. Line cookie sheets with parchment paper. Beat butter in large bowl until fluffy. Beat in egg and vanilla. Add remaining ingredients and beat 1 minute until light dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10 minutes or until firm and golden brown. Let cookies stand 1 minute. Remove to wire racks to cool completely. Makes a great gift, especially nice to put cookies in a birthday gift bag.

Mini Neopolitan Cupcakes (reduced sugar)

1 box pillsbury strawberry cake mix

(mix as directed on box)

1 can pillsbury strawberry frosting

sugar free white frosting

sugar free chocolate frosting

mini cupcake liners

makes 2 dozen mini cupcakes

After cupcakes are cooled completely, frost with a little strawberry, vanilla & chocolate frosting. You could also bake chocolate or white cupcakes and mix up the frosting by putting strawberry on chocolate or white on strawberry, etc.

Brownies in a cone (fun for birthday parties or a summer treat)

1 pkg. sugar free brownie mix ice cream cake cones sugar free white or chocolate frosting colored sprinkles Prepare brownie batter as directed on the package using 3 eggs. Place the ice cream cones in muffin cups and spoon about 3 tablespoons of batter into each cone. Bake at 350 for 25-30 minutes or until a toothpick comes out clean and the top is dry. Cool completely then frost tops with chocolate frosting and add colored sprinkles. Option: melt 1 cup of semisweet chocolate chips and 1 tablespoon of shortening in microwave. Dip tops of brownies in the melted chocolate and allow excess to drip off, then add sprinkles.

Fun Marshmallow Bars (reduced sugar)

1 pkg. sugar free chocolate cake mix 1/4 cup water 1/4 cup melted butter 1 egg 3 cups mini marshmallows 1 cup m&m's 1/2 cup chopped peanuts, cashews or whatever nut you like In a large bowl, combine cake mix, water, butter and egg. Press into a greased 13 x 9 inch baking pan. Bake at 375 for 20-22 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, m&m's and nuts. Bake 2-3 minutes longer or until the marshmallows begin to melt. Cool on wire rack and cut into bars.

Brownies

1 1/3 cup softened butter
2 2/3 cups sugar or Splenda
4 eggs
3 tsp. vanilla
2 cups flour
1 cup baking cocoa
1/2 tsp. salt
confectioners sugar, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa and salt, gradually add to the creamed mixture. Spread into a greased 13 x 9 inch baking pan. Bake at 350 for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners sugar, optional.

Peanut Butter Cookies (from Paula Deen)

1 cup peanut butter, creamy or crunchy
1 1/3 cups Splenda sugar replacement
1 egg
1 tsp. vanilla

Preheat oven to 350 degrees. Grease a large baking sheet
In a mixing bowl, combine the peanut butter, 1 cup Splenda, the egg and vanilla, and stir well with a spoon. Roll the dough into balls about the size of walnuts. Place the balls on the cookie sheet. With a fork, dipped in Splenda, press a crisscross design on each cookie. Bake for 12 minutes, remove from oven and sprinkle the cookies with some Splenda. Cool before removing from pan.