Cheesecake

1-1/4c graham cracker squares
2T sugar
1/2c. melted butter

Combine graham cracker squares, sugar and melted butter.
Remove and reserve 1/4c.of crumb mixture.
Press remainder in to 9" round pie plate.

Filling:
2T butter
1 8oz package cream cheese
1/3c sugar
1 egg
2T flour
2/3c milk
2T lemon juice
1T grated lemon peel (optional)

Cream butter, cream cheese, and sugar.
Add egg and mix well.
Add flour and milk, blend well.
Stir n lemon juice and peel. Pour in to crust.
Sprinkle reserved crumbs on top.
Bake at 350* for 35m.
Cool and chill before serving.

Lemon Bars

1c flour
1/4c powdered sugar
1/2c. butter

Mix together until crumbly.
Press in to bottom of greased 9x9"pan.
Bake for 15m at 350*.

2 eggs
1T grated lemon rind
1/2c sugar
1/2c. light corn syrup
2T flour
1/2t baking powder


Mix all together, pour over (baked) crust and bake for an additional 20-25m. Cool and frost.

Frosting:
1c. powdered sugar
1/2t. vanilla
2T butter
1/2t lemon juice

Add lemon juice to other ingredients until frosting is spreading consistency.

Caramel Popcorn

1c butter or margarine
2c. light brown sugar
1/2t. cream of tartar
8qts popped popcorn
1/2c. light corn syrup
pinch salt
1/2t. soda

Boil for 5 min together: butter, cory syrup, and sugar.
Remove from heat and add salt, cream of tartar and soda.
Pour syrup mixture over popped corn, stir until mixed.
Bake in 200* oven for 1 hour.
Spread out on to wa paper and break in to desired sized pieces.

~Old church cookbook

Russian Tea Cakes

1	cup butter or margarine, softened
1/2	cup powdered sugar
1	teaspoon vanilla
2 1/4	cups Gold Medal® all-purpose flour
3/4	cup finely chopped nuts
1/4	teaspoon salt
	Powdered sugar

	Print these coupons...
	About Concordance™

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Snowman Soup

In a cellophane bag put
1 packet hot cocoa - fancy, flavored ones are fun
3 Hershey kisses
mini marshmallows
a candy cane

Then type poem out and insert in bag:

"Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Just add hot water, sip it slow
It's sure to do the trick!"

My Favorite Fudge

Rachael Rae's 5 Minute Fudge Wreath

1 (12-ounce) bag semisweet chocolate morsels

9 ounces (3/4 of a 12-ounce bag) butterscotch morsels

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 (8-ounce) can walnut halves

1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter

Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.


The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Purple Stuff

2 sm pkgs grape sugar free jello
2 c. boiling water
1 20oz can crushed pineapple-do not drain
1 can light blueberry pie filling 

Dissolve jello in water.
Mix everything together and refrigerate till firm.

TOPPING
8 oz low fat cream cheese, softened 
1 c. low fat sour cream
1/2 c sugar/Splenda
2 tsp. vanilla

Mix and spread over jello when set.

Top with chopped pecans or walnuts if you want.
NOTE: Has been made in strawberry, peach & lemon. All are very good! Even have used a pie filling & different jello to mix things up.

****USE 1/2 For Small Group****

Cake Mix Cookies

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Preheat oven to 350°F.

Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.
Bake for 15 minutes or until done.

Makes about 4 dozen. Yummy!

from http://www.cooks.com/

The friend I got this recipe from said she used Germal chocolate cake mix with oats and mini holiday M&M's.
I used a regular chocolate cake mix, oats, and mini chocolate chips.

This recipe is very forgiving - I realized I forgot an egg in one batch with no issues. Also: I increased both the oil and water to 1/3c. as it was a bit dry and crumbly, and I couldn't get it to combine - I do wonder if this was in part to using oats...

Ally's Pumpkin Bars

*4 eggs

*1 2/3 cups granulated sugar
*1 cup vegetable oil
*15-ounce can pumpkin
*3 teaspoon vanilla

Mix well, add next ingrediants.
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Bake approximately 40 min. at 325*.
Top with Cream Cheese Frosting once cool.

Ally's notes: They are AMAZING! :)

Grandma Rose's Banana Bread

1/2c. canola oil
1c. sugar
2 eggs
1tsp. baking soda
2c. flour
3 smashed bananas

Pre-heat oven to 350*
Cream sugar and oil together.
Beat in eggs.
Add bananas.
Stir in flour and soda.
Pour in to 1 extra large bread pan, 2 md bread pans, or greased/lined muffin tins.

Yields one large loaf - bake 40-45m or until toothpick comes out clean
or 15 muffins, bake 18m.

Cranberry Salad

First layer:
2c. pretzels, not low fat - coarsly chopped
3/4c. butter
3tbs sugar

Combine and spread in bottom of cake pan.
Bake at 400* for 8-10m.

Second layer:
8oz cream cheese, softened
1c sugar
9oz cool whip

Blend cream cheese and sugar, fold in cool whip.
Spread on crust, cool 1h.

Third layer:
1-3/4c. boiling water
6oz raspberry jello
6 oz whole cranberries
20oz crushed pineapple, drained

Dissolve jello in water, add fruit.
Chill until slightly set (20-30m)
Gently spoon mixture on top of cream cheese layer and chill overnight.

Grandma Rose's Caramel Rolls

1c + 2tbs warm water
1 cake yeast
2tsp sugar
3c flour
pinch of salt
3tbs oleo
1 egg
Sugar and cinnamon

Dissolve first 3 ingredients, set aside.
Mix next 3 ingredients until crumbly.
Add egg to yeast mixture.
Mix well with dry ingredients.
Cover with towel - let rise 15 minutes, knead, and set aside 15 minutes. Shape, then spread with oleo and sprinkle with small amounts of cinnamon and sugar.
    
Caramel:
1c brown sugar
3tbsp Oleo
4tsp water
4tsp Honey

Heat until blended - but in bottom of sprayed pan.

*I roll out the dough as evenly as I can, in a rectangular shape. Spread with butter then sprinkle with cinnamon and sugar, then start on the long side and roll slowly (like a jelly roll.) After you've made the caramel and put it in the bottom of the pan, slice the roll in to approximately 15 buns and set in the pan.

Bake at 350* for 25-30m, until tops are golden brown.
Turn over on wax paper and cool.

Makes about 15 rolls.

Endless Possibilities Angel Food Cake

Got this from Patsy Black on the Weight Watchers Recipe Review board.

Serves: 12

1 box Betty Crocker (1-Step) angel food cake mix

*see variations below*

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel

Cherry -- 1 can (20 oz) light cherry pie filling

Black Forest -- add 1/2 cup cocoa to Cherry version

Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.

Margarita -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind

PINEAPPLE -- 1 CAN (20 OZ) CRUSHED PINEAPPLE IN JUICE

Pina Colada -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract) to pineapple directions

Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

Carrot - Add 1/2cup finely shredded carrot, 14oz can of pineapple, cinnamon, ginger, nutmeg

Rice Crispie Bars

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Gluten free: Rice Krispies now has a Gluten Free variety. Double check marshmallows, they will have a lot of corn syrup but should be gluten free.

Lighter Apple Strudel

4 medium apples -- peeled, cored and thinly sliced

1/2 cup brown sugar -- unpacked
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats -- uncooked
3 tablespoons fat-free margarine

Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes.

Yields about 1/2 cup per serving.

Meghann's notes: I use an apple corer, slice each chunk in half again, and leave the skins on, unless you are serving to a small child.

Faster: can be done in the microwave, about 5 minutes.

Lighter: skip the flour, use ICBINB spray butter, use Splenda brown sugar.

Lighter Sugar Cookies (For Cutouts)

1/2 cup light margarine -- one stick

4 ounces light cream cheese
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour -- save 2 T
1/2 cup sugar
1/2 teaspoon baking powder
Sprinkles -- to decorate

Cream margarine. and cream cheese. Add egg and vanilla. Gradually add dry ingredients and form a dough. Refrigerate a couple of hours or overnight.
Preheat oven to 350 degrees. Roll dough out to about 1/8" thick. Cut with cookie cutters. Place on cookie sheet 1 inch apart. Decorate with sprinkles. Bake 8-10 minutes. Store in airtight containers.

NOTES : Serving = 3 cookies, 12 servings per batch.

105 calories 5 grams fat 0 fiber

Cake Mix Cookies

1 box cake mix -- any flavor
1/2 cup unsweetened applesauce
1/2 cup Egg Beaters® 99% egg substitute

In a large mixing bowl, combine all ingredients; mix well. Drop by Tbsp. on ungreased cookie sheet. Bake about 12 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes. Transfer to wire rack to cool completely.

Nutrition Information: 36 servings per recipe.

60 Cal., 1 g. fat, 0 g. fiber

Caramel Apple Salad

1 -20 ounces crushed pineapple in juice

1 package SF/FF instant butterscotch pudding
4 apples -- diced
8 ounces Cool Whip Free
1/3 cup mini chips (optional)
2-3T honey roasted peanuts (optional)

Cut apples in chunks. Do not peel.
Stir into pineapple (don't drain the pineapple). The juice keeps the apples from browning.
Fold pudding into cool whip and gently stir in the apple/pineapple mixture, chips and peanuts if you chose.

Nutter Butter Cheesecake

*Recipe from the back of the Nutter Butter Box*


2 12-packs of Nutter Butters
1/2c. melted butter
2 blocks cream cheese, softened.
2c. milk
2c. chunky peanut butter
1/2c. sugar
1c. whipping cream
1 (4oz) package vanilla instant pudding
1t. vanilla

Take 6 twin wrapped nutter butters, unwrap, and chop in blender.
Put in bowl, add 1/2c. melted butter. Stir, press in to bottom of round spring form pan.

In seperate container, whip cream cheese, milk, peanut butter and sugar until smooth.
Add whipping cream, instant pudding, and vanilla. Whip 2 minutes.
While that whips, take remaining 6 twin wrapped nutter butters, unwrap, and cut in half. Line edge of pan with these. When filling is whipped, add to pan. Chill overnight.

Meghann's notes: make it for a crowd - it gets a bit mushy after too long. And, a 30m to a few hours in the fridge would be plenty - again to avoid the mush factor of the nutters around the edges. Next time I make it I think I'll bake the bottom layer for 10 min at like 350 just to dry it out a bit, or reduce the butter amount.

Apple Cake Delight

20 oz Pie Filling Apple No Sugar (suggestion: Comstock Brand)
20 oz Pineapple Crushed In Own Juice
517 g Yellow Cake Mix,1 Box Dry
1 cn Diet Mountain Dew

Spread apple pie filling: across bottom of 9x13 pan
Top with a can of crushed pineapple
Sprinkle on top of that a box of yellow cake mix
On top of that pour a can of diet mt. dew evenly over it
Bake at 350 for 35 minutes til golden brown.

Per Serving (makes 12): 201 Cal (15% from Fat, 3% from Protein, 82% from Carb); 2g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 42 g Carb; 1 g Fiber; 23 g Sugar; 69 mg Calcium; 0 mg Iron; 300 mg Sodium; 0mg Cholesterol