Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Yield: enough for a 9×13 cake

1 C Sugar
2 C Powered (confectionary) sugar
4 Tbs Cocoa (unsweetened powder)
2/3 C Evaporated milk
1/2 C 2% milk 1Tbs  Light corn syrup                                                                                                                    1/3 Cup (51/3 Tbs) butter (Trans fat free)                                                                                                                1 tsp Pure vanilla

Directions:

 Melt butter and cocoa in saucepan over low heat.  Slowly add the sugar alternately with the milk, beginning and ending with the sugar.  Add corn syrup and cook on medium heat stirring constantly about 8 minutes or until thick and creamy.  Remove from heat and add vanilla.

Serve warm over cake.  Best over yellow butter cake (I just use a mix).  Store in refrigerator, reheats well.  Serve warm over strawberries or bananas for another healthy twist.  *Growing up on a farm, my mother would make this yummy sauce on cold winter evenings.  Ummm “sweet” memories. 

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 27-30 minutes
Yield: enough for a 2 quart casserole dish

1 16oz. pkg. frozen broccoli cuts
1/3 cup Velveeta (Light) cheese (cut in chunks or shredded)
1/4 cup Hellmann’s (Light) mayonnaise
1 1/2 tsp. lemon juice
1 10 3/4 can cream of mushroom soup (98% fat free)
 

Directions:

Cook broccoli in covered 2 qt. casserole dish in microwave for 10 min. on high.  While broccoli is cooking, mix the next four ingredients in a separate bowl.  Remove dish from microwave and pour soup mixture on top of broccoli.  Return covered dish to microwave and cook 7 minutes on high.  Remove and cover top of casserole with Ritz cracker crumbs (about 15 crackers).  Brown casserole uncovered in a preheated 350 degree oven for about 10 min. or until golden.  *Through the years, I have tried to make this casserole healthier without changing the taste.  It is amazing that all ages, even teenage boys and girls, love this dish. 

Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Yield: enough for a 9×13 cake

1 1/2 C Sugar
1/2 C Cocoa (unsweetened powder)
1/2 C. (8 Tbs) Butter
1/2 C. Evaporated milk
1 T light corn syrup
1 1/2 C Powdered (Confectionery) Sugar
1 1/2 t pure vanilla

Directions:

Cook first five ingredients on medium heat, slow boil until it comes to a simmer and thickens (about 1 to 1 1/2 min.). Remove from heat and add vanilla. Have ready 1 1/2 cups of powdered sugar. Cool 5 min. beat in powdered sugar with mixer or vigorously by hand. (If gritty, return to heat for 1 min.)  Spread on hot or cooled cake.  *If the icing is too hard, it has been cooked too long.  Next time, try about 1 min.  This icing is a little trouble, but I never have any cake left.  If my guests don’t eat the last piece, they take it home.