Lesley Ann Warren’s No-Bake Bourbon Balls

Are you done with your holiday baking?  I am still working on my holiday favorites.  The is one that I get asked for quiet often.  I think the original came out of Goodhouse Keeping.  This recipe must be close to 30 years old.  I don’t recommend it for children or someone avoiding alcohol.  There is not a lot, but it doesn’t get baked out like some recipes. I use rum in place of the bourbon, just prefer the taste.

Lesley Ann Warren's Bourbon Balls


1 c. finely crushed vanilla wafers

1 c. chopped pecans

1 c. confectioners’ sugar

2 tbsp. unsweetened cocoa

1/4 c. bourbon

1/2 tbsp. light corn syrup

About ½ cup confectioners’ sugar

In a large bowl combine vanilla wafer crumbs, nuts, sugar and cocoa.  In 1 cup measure combine bourbon and corn syrup; pour into dry ingredients.  Stir until moistened, and then roll into ¾ inch balls. (Moisten hands with bourbon when making balls) Roll in confectioners’ sugar (Best if allowed to age 2 or 3 days in tightly covered container in refrigerator.  May be stored up to 2 weeks.) Makes 4 dozen, about 45 calories each.


Peppy Chocomallow Bites

Sodium Girl blog has a great recipe for a simple treat to take to those Christmas parties.  Chocolate, marshmallows and candy canes are the only things you need.  Check out her recipe on her blog.  You will be the hit of the party.
sodium girl

Pumpkin Pie Ice Cream

I came across this recipe for pumpkin ice cream at The Gracious Pantry, she post clean eating recipes.  I just made it this morning so it is in the freezer and I haven’t tasted it yet, but it sounds good and the comments were positive in the feedback.  Some people thought it had a strong banana taste, but I like the taste of banana so thought it was worth a try.  If the family doesn’t like it we can make smoothies out of the leftover or add it to pumpkin spice cookies.  I figure I can’t really lose on giving it a try.  Can’t say that with all recipes.


Recipe calls for canned pumpkin, bananas, pumpkin pie spice and maple syrup.

The recipe is copyrighted please go to The Gracious Pantry for instructions.

9/19 We tried the dessert tonight, can’t say anyone liked it.  Not sure why, just the combination of  taste were not pleasing.  Followed the recipe and didn’t change anything, just not for us.


Baked Apple Fries

Sometimes you just need dessert.  And if you can make something from scratch at home and control some of the ingredients isn’t that better than buying something ready-made in the store.  These baked apple fries are wonderful.  The recipe is copy righted so I won’t add it to my post, but here is the link by Averie Cooks.  I passed on the caramel sauce, though that does sound wonderful.  I whipped up a little heavy cream sweeten with stevia and dash of vanilla.  The recipe is a little heavy on the butter, but it is a dessert.applepiefriestext1

No Bake Cheesecake

I really enjoyed this cheesecake.  It was easy to make and isn’t too sweet.  A lot of no-bake cheesecakes have sweetened condensed milk or cool whip.  Both I was trying to avoid.  The other thing I liked is I could half this recipe very easily and have just enough dessert for one night.  This recipe sets will in individual cups, but not firm enough for a pie.  If you are straining the yogurt and don’t have cheese cloth you can use a coffee filter instead. This recipe is from Gimme Some Oven.

Lighter No Bake Cheesecake

  • Servings: 6 mini cheesecakes
  • Print


Prep Time: 15 minutes


Graham Cracker Crust Ingredients:
    • 2/3 cup graham cracker crumbs
    • 2 Tbsp. melted coconut oil or butter
No Bake Cheesecake Ingredients:
  • 2 (8 oz.) packages low-fat cream cheese
  • 1 cup low-fat vanilla Greek yogurt (**must be strained if it’s watery, see note below)
  • 1/4 cup honey
  • 2 Tbsp. lemon juice
  • 1 Tbsp. vanilla extract
  • pinch of salt


To Make The Graham Cracker Crust:

Stir graham cracker crumbs and oil/butter together until combined. Add 2 loosely packed tablespoons of crust to the bottom of each jar or serving dish, and use your fingers or a spoon to pack it down firmly.

To Make The Cheesecake:

Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about 2/3 cup of the mixture into each jar or serving dish on top of the graham cracker crust.

Refrigerate for 2-3 hours until set. Serve topped with berries, lemon zest, other desired toppings, or plain.

**Note about the Greek yogurt: It is VERY important that your Greek yogurt is thick for this recipe. If it is too thin, the cheesecake will not set up and will have more of a pudding consistency. I used Fage Total 2% Greek yogurt for mine, and it worked perfectly. But if your Greek yogurt is not thick — for example, if you poke a spoon in it vertically and it falls over — just strain it through a cheesecloth to remove the excess water. Then measure out 1 cup with the Greek yogurt that has been strained.

Strawberry Cheesecake Snack

There are times you just need treats.  Hard thing is to have just what you are going to eat in one serving in the house.  Extra around here just leads to bad behavior. The is an easy snack/dessert.  I am not tempted by graham crackers all by themselves, so they are not harmful for us to have in the pantry.  The changes I make in this recipe is I you Smuckers all natural fruit spread instead of jam. This recipe is from Smuckers.  If you want to save a few calories or don’t like graham crackers just spread the cream cheese mixture on the fruit and eat.






  • 1 tablespoon Smucker’s®Sugar Free Strawberry Preserves
  • 1 tablespoon reduced fat cream cheese, softened
  • 4 graham cracker sections (1 full sheet)
  • 1 medium strawberry, cut in quarters for garnish


  1. BLEND preserves and cream cheese together until smooth.
  2. SPREAD mixture on 4 graham cracker sections. Top each with a quartered strawberry.


Serving Size (whole recipe), Calories 165 (Calories from Fat 55), Total Fat 6g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 10mg, Sodium 225mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 10g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 10%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Avocado Crema over Shrimp Tostadas

This was a big hit with my family.  I followed the recipe except I used fresh garlic instead of powdered and whole wheat tortillas instead of corn and olive oil instead of vegetable oil. This is from Miss in the Kitchen.

shrimp tostadas

Avocado Crema over Shrimp Tostadas


for avocado crema:

  • 1 medium sized ripe avocado, peeled and seed removed
  • 1/4 cup Plain Nonfat Voskos Greek Yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt

for tostadas:

  • 4 corn tortillas
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 12 medium sized cooked shrimp (peeled and deveined)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded lettuce
  • 1/4 cup grated cheddar cheese
  • 1 green onion, chopped
  • 1/4 cup diced tomatoes
  • 2 teaspoons fresh cilantro, chopped

Cooking Directions:

Preheat oven to 400°F.

Prepare the avocado crema while the oven is preheating.

Add avocado, Voskos Greek Yogurt, lemon juice, garlic and lemon juice to a blender or small bowl of food processor and process until smooth.  Pour into a small bowl and set aside.

Brush both sides of each tortilla lightly with oil.  Place on a baking sheet and bake five minutes.  Turn tortillas over and continue to cook 5-8 minutes or until lightly browned and crisp.

Place shrimp in a small skillet with cumin and chili powder (add about 2 teaspoons of oil if needed-my shrimp had a little oil on them from cooking them the day before).  Cook over medium heat, stirring constantly about 2 minutes or until spices have coated shrimp and they are heated through.  Remove from heat and set aside.

Place tortillas on a serving plate.  Top each with lettuce, cheese, 3 shrimp, about 2 teaspoons of avocado crema, green onions and cilantro.

Serve immediately