Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
Bake 350 5-8 minutes.
side.
Break half the cookies up into small pieces and
lus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1
pkgs of the Oreo cookies (or 1 pkg of the
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
Make up the pudding using the milk.
Line the bottom of a 2 1/2-quart casserole dish with vanilla cookies.
Put a layer of sliced bananas on top.
Add 1/2 of the pudding and another layer of bananas.
Arrange more cookies around the edge of the bowl. Add the rest of the pudding and spread to cover to the edges. Chill for several hours and serve.
Cookies:
Cream first 4 ingredients
prayed with nonstick spray. The cookies don't spread out much
Pre-heat oven to 350*.
Place all peanut butter, Splenda and egg in a mixing bowl.
Mix well.
Scoop out by spoon fulls and form 10 1/2 inch balls.
Place on cookie sheet and bake for 8-10 minutes.
Unwrap Peanut Butter Cups while cookies are baking.
While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
Preheat oven to 350\u00b0. In blender, crush cookies. Melt margarine and pour over crumbs. Add nuts and mix well. Press into pie plate, covering bottom and sides. Bake 6 to 8 minutes. Set aside to cool.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.
eat butter, granulated sugar blend and brown sugar blend together until slightly
Preheat oven to 350\u00b0.
Mix pancake mix, oats and baking powder together.
Stir in remaining ingredients in order given and mix well.
Drop by teaspoon onto a sprayed cookie sheet (the cookies may also be dropped into muffin tins).
Bake 7 to 10 minutes or until lightly golden around edges.
food processor to turn cookies into crumbs. Combine crumbs with
Pick your favorite flavor of sugar free instant pudding mix.
YOU
Cream margarine, sugar, 1 package of jello and eggs together in a medium to large bowl.
Add the rest of the ingredients.
Mix well.
Roll dough into one inch balls, then roll them in the additional box of jello and place on a greased and floured cookie sheet.
Flatten each with a fork. (Sometimes a little flour on the fork keeps it from sticking).
Bake 6-8 minutes at 350 degrees.
and brush the ribs with sugar-free BBQ sauce. Grill on medium
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!