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.

Layers of Yum

1 box sugar free white cake mix (mix and bake cake as directed, adding 1 cup crushed chocolate chip cookies into the mix) fresh, sliced strawberries 1 large box sugar free vanilla pudding (mix as directed and add 1 cup low fat cool whip into the pudding) In a large bowl, or individual dessert cups, layer pieces of cake, strawberries, and then pudding and repeat layers until you reach the top. Refrigerate for about an hour before eating. Optional: low fat vanilla ice cream can be substituted if you want to eat right away.

Strawberry Shortcake

1 angel food cake (I buy the sugar free "Splenda" cake from Walmart's deli)
fresh strawberries, sliced
light cool whip

Put some angel food cake in a bowl, top with strawberries and some cool whip, it's that simple and sooooo good.

Cinnamon Bread

Preheat oven to 350 degrees
Grease 1 loaf pan
Mix the following ingredients and pour into prepared pan.

2 cups flour
1/2 cup Splenda (same as 1 cup sugar)
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup buttermilk
1/4 cup canola oil
2 eggs
2 tsp. vanilla

Mix the following ingredients and sprinkle over smoothed batter. Using a knife, cut in a light swirling motion to give a marbled effect.

2 tablespoons regular sugar
1 tsp. cinnamon
2 tsp. butter
1/4 cup chopped pecans
Bake for 50 minutes or until inserted toothpick comes out clean.
Remove loaf from pan and cool on rack.