yellow cake mix
2 cups quick-cooking oatmeal (uncooked)
1 cup sugar 1 tbsp vanilla extract
1 cup vegetable oil
2 large eggs (3 medium)
1 cup chopped pecans
12 ozs semisweet chocolate (morsels optional)

  1. Combine first 3 ingredients in large bowl and mix together with spoon.
  2. Combine oil, eggs& vanilla extract, beat slightly and then add to dry ingredients, stir well.
  3. Stir in pecans and mix well.
  4. Stir in chocolate morsels if you choose to add these and mix well.
  5. Drop by teaspoonful on ungreased cookie sheet.
  6. Drop about 2-inches apart.
  7. Bake at 325 for 12 minutes or until lightly browned.

Recipe Source: Yummly.com

Snickerdoodle Cookie Recipe with Cake Mix I prefer to use flavorless canola oil in this easy recipe for snickerdoodle cookies, but feel free to use your favorite oil.
1 (18.25 ounce) packaged white cake mix
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg

For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon

  1. Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
  2. In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
  3. In a small bowl, combine the sugar and cinnamon.
  4. Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
  5. Place balls 2 inches apart on your prepared cookie sheets.
  6. Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.
  7. Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
  8. Store at room temperature in an airtight container for up to a week.
This recipe makes about 48 snickerdoodles cookies.

Recipe Source: Best Ever Cookie Collection

Here is the menu...Rosemary Toasted Nuts(make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess. You will need 3 crockpots to make this delicious meal.

This luscious pudding cake is the perfect end to a romantic dinner. Top with ice cream or whipped cream
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Crockpot Chocolate Mess Cake

1 package Chocolate Fudge Cake Mix
2 cups Sour Cream
1 small package instant sugar free chocolate pudding
1 small bag real chocolate chips
3/4 cup Canola oil
4 eggs
1 cup of water
1/2 cup of chopped walnuts
vanilla ice cream or whipped cream

Spray crock pot with non stick spray
Mix all ingredients except for walnuts.  Pour into prepared crockpot and sprinkle with walnuts.  Cook on low for 4-5 hours.  Serve with ice cream or whipped cream. 

Recipe Source: Recipe Bridge

Okay...so this doesn't fall into the "low cal" category...but could we call it healthy?  Chocolate makes everyone happier...and if you are happier, you are healthier, right?  It has good stuff in it like eggs and fat free milk...you can't deny that those ingredients are good for you.  OKAY...so I'm stretching here a little bit.  But hey...we all need chocolate cake.  I remember listening to some stand up comedy by Bill Cosby where in the bit, his wife told him one morning to go downstairs and fix the children some breakfast.  It was 6 o'clock in the morning and he definitely did not want to go down and fix breakfast, he even said...."isn't eating at 6 in the morning bad for your stomach?"  After some strong coaxing - he did indeed go downstairs to "fix" breakfast.  After he did some slamming of the pan and ingredients...one of his kids spotted the chocolate cake behind him...and you know what happened next... They had Chocolate Cake for breakfast and they sung their dad's praises with "Dad is great....(listen to the bit right after the recipe below!)
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

1. Preheat oven to 375°.
2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.
3. Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack. Recipe Source: Cooking Light