Directions: Quick & easy. Preheat oven to 350 degree F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5 1/3 ounces) nonfat vanilla or French vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like, reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for Cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on high for 1 minute.Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Egg Whites, Corn Starch, Wheat Gluten, Salt & Baking Soda.
Filed under Brownie Mixes by on Feb 24th, 2011. Comment. 
Directions: Quick & easy. Preheat oven to 350 degree F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5 1/3 ounces) nonfat vanilla or French vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. Enjoy! No Pudge! Notes: 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like, reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for Cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on high for 1 minute.Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Dark Coffee, Egg Whites, Cornstarch, Wheat Gluten, Salt & Baking Soda.
Filed under Brownie Mixes by on Dec 12th, 2010. Comment.
Greetings and Happy Holidays! This will begin my holiday 2009 series. I wanted to try to give you some ideas that are inexpensive, delicious and easy. I also wanted to focus on what the holidays are all about. In our current economic situation, whatever yours may be, we are always able to share of ourselves with a gift that is made by our hands, be it , from the kitchen, sewing machine or workshop. Even in this age of electronic everything, we can put pen to paper and give a gift of the written word with our friends and loved ones. Today I am happy to share with you my cream cheese brownie recipe that I have been making for well over 20 years. Here is what you will need: 1 box of your favorite brownie mix, prepared according the the package directions to your preference. 1 8 ounce brick of cream cheese, softened 2 Tablespoons of butter, softened 1 Egg 1 can of Sweetened Condensed Milk (Not Evaporated Milk) 1 Tablespoon of Corn Starch (not corn meal) 1 Teaspoon of Vanilla Prepare your brownie mix and pour into a prepared 9 x 13 baking pan. With a mixer, blend together cream cheese and butter until combined, add egg and incorporate fully. Add the condensed milk and mix again. Add corn starch and vanilla and beat until the mixture is smooth and well blended. Pour the cream cheese mixture over the brownie batter and gently even out in pan with a rubber spatula. Taking a skewer or butter knife, run through the batter up and down then begin to swirl, do not swirl too much or …
Filed under Brownies by on Sep 4th, 2010. 12 Comments.
Directions: Preheat oven to 350 degrees F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5-1/3 ounces) nonfat vanilla or french vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees F. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under Hot water and cut, rinsing under Hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on High for 1 minute. Top with fat free whipped topping or frozen yogurt for a delicious treat!Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Egg Whites, Cornstarch, Wheat Gluten, Natural Mint Flavor, Salt & Baking Soda.
Filed under Brownie Mixes by on Sep 4th, 2010. Comment.
Directions: Quick & easy. Preheat oven to 350 degree F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5 1/3 ounces) nonfat vanilla or French vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like, reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for Cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on high for 1 minute.Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Natural Raspberry Flavors, Egg Whites, Cornstarch, Wheat Gluten, Salt & Baking Soda.
Filed under Brownie Mixes by on Aug 3rd, 2010. Comment.
