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.

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****

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.

Tuna pasta salad with grapes

1lb pasta (any will do, but I like spirals or tube pasta.)
2 cans tuna (I like a lot of tuna.)
handful of grapes, cut in half
1/2-1c mayo
1t. garlic powder
Optional:
1/2c chopped onion
1/2 c chopped celery
1/2c chopped green pepper

Cook pasta according to package directions. Rinse with cold water and drain well.
Put in bowl.
Add tuna and any veggies you're using.
Add mayo to your desired "creamyness."
Add a dash of garlic powder - approx 1t.
Add halved grapes and incorporate gently.

Serve chilled, toss leftovers after 1 day.

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.

Apple or Pear Sauce (Canning)

9 pounds Bartlett pears, peeled, cored and sliced

1 cup water
2 tablespoons lemon juice
1 to 1 1/2 cups sugar (optional)
1 to 2 teaspoons ground cinnamon (optional)

Combine pears and water in a heavy 8 to 10-quart pan. Bring to a boil over medium-high heat, stirring often. Reduce heat, cover, and simmer, stirring often, until pears are soft, about 20 to 30 minutes.
Add lemon juice, and the sugar and cinnamon, if desired; bring to a boil. Simmer sauce, uncovered, until as thick as desired.
Fill hot, sterilized jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jar sides to release air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.
Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. Add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover and simmer for 15 minutes for pints, 20 minutes for quarts. Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid; if it pops when pressed, there's no seal. Store unsealed sauce in the refrigerator and use within 1 month.
If you like, you may omit processing and ladle sauce into freezer containers, leaving 1/2-inch headspace for pints, 1-inch headspace for quarts. Apply lids; then freeze for up to 1 year or refrigerate for up to 1 month.

Makes about 6 pints or 3 quarts.