Caramel Chocolate Cheesecake

INGREDIENTS
~~~~~~
CRUST
-2 cups graham cracker crumbs, finely ground
-6 T butter, cut into pieces
FILLING
-10 oz caramels
-1/2 cup milk
-(3) 8oz. pkgs cream cheese
-3/4 cup sugar
-1 T vanilla extract
-3 eggs
TOPPING
-1/4 cup pecan pieces
-2 squares semi-sweet baking chocolate

DIRECTIONS
~~~~~~~~
CRUST
-Mix butter and crumbs with food processor until well blended.
-Press mixture into medium sized springform pan previously sprayed with non-stick spray(if you want thin cake, for thicker smaller cake use small springform) and part way up sides.
-Place caramels and milk in a small microwavable bowl.
-Microwave on high for 3 minutes, stirring after each minute until caramels are completely melted.
-Pour 1/2 of the caramel mixture in the the crust.
-Refrigerate for 15 minutes.
FILLING
-Beat cream cheese until smooth.
-Add sugar and vanilla, and beat until smooth.
-Add eggs, one at a time, beating after each.
-Pour over caramel mixture in crust.
-Bake until center is almost set for 65-75 minutes at 325 for light pan and 300 for dark pan.
-Refrigerate at least 4 hours or even better, overnight.
TOPPING
-Drizzle remaining caramel mixture over top of cake.
-Melt chocolate pieces as directed on package.
-Drizzle chocolate over cake.
-Sprinkle with chopped pecans and enjoy!

Southern Pecan Crisps

INGREDIENTS

• 1/2 of a 17oz package of Pepridge Farm Frozen Puff Pastry Sheet
• 1/2 cup packed brown sugar
• 3 T butter melted
• 1/3 cup pecan halves, chopped
• Confectioners sugar

DIRECTIONS

1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
2. Heat the oven to 400 degrees.
3. Mix the brown sugar and the pecans with the butter in a small bowl.
4. Unfold the pastry sheet on a lightly floured surface, roll the sheet into a 15 x 12" rectangle.
5. Cut the pastry into (20) 3" squares.
6. Press the squares into bottoms of 3" muffin-pan cups.
7. Place 1 heaping teaspoon of the pecan mixture in the center of each cup.
8. Bake for 12 min or until golden.
9. Remove the pastry from the pans and cool on wire rack.
10. Sprinkle the pastries with confectioners sugar before serving.
    

Jump Start Smoothie

INGREDIENTS

• 1 bottle V8 Splash Orange Pineapple Juice, chilled
• 1 cup vanilla low fat yogurt
• 2 cups frozen whole strawberries or raspberries

DIRECTIONS

1. Put the juice, yogurt and strawberries in blender.
2. Cover and blend until smooth.
3. Serve immediately!

Tropical Freeze

INGREDIENTS

• 1 bottle V8 splash tropical blend, chilled
• 1 pint orange/mango sherbet or vanilla ice cream
• 1 cup crushed ice
• 1 medium banana sliced

DIRECTIONS

1. Put the juice, sherbet, ice, and banana in blender.
2. Blend until smooth.
3. Serve immediatly!
   

Easy Lemon Cookies

INGREDIENTS

• 1 package Lemon Cake Mix
• 2 egss
• 1 t. grated lemon peel
• 1/2 cup vegtable oil
• 1 cup pecan halves

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Combine cake mix, eggs, oil, and lemon peel in large bowl.
3. Stir until thoroughly blended.
4. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
5. Press pecan halves in center of each cookie.
6. Bake 9-11 minutes or until edges are light golden brown.
   
7. Cool 1 minute on cookie sheets.
8. Remove to wire racks and cool completely

You may substitute almonds or walnut halves for the pecans.

White Bean Cookies

The beans take the place of the oil and butter, giving you protein instead of fat! How amazing, they actually taste like cookies very good cookies in fact. I was a little leary but they are good!

½ cup cooked white beans
1 cup brown sugar
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla
2 ¼ cups wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen

You can replace the nuts with chocolate chips or anything else you want to add.

Enjoy!

Pumped Up Pumpkin Pie

Pumped Up Pumpkin Pie

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread ; melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!

MAKES 8 SERVINGS>
Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

Orange Dreamsicle Cake

ORANGE DREAMSICLE CAKE
SERVES 24
3 POINTS

1 box orange cake mix (un-prepared)
1 can diet orange slice (or any diet orange soda)
2 small pkgs. SF orange Jell-O (un-prepared)
1 small pkg. SF vanilla instant pudding mix (un-prepared)
1 cup skim milk
1 cup boiling water
1 cup cold water
1 teaspoon vanilla
8 oz fat free cool whip

Mix cake mix with orange soda. Spray 9 x 13 pan with Pam and pour batter into pan. Bake at time directed on cake box.

When cake is done, poke holes in cake with the end of a wooden spoon covered with Pam. Mix 1 package of orange Jell-O with boiling water till dissolved. Add the cold water, mix well and then pour entire mixture over cake. Refrigerate for at least 2-3 hours.

Mix vanilla pudding mix and the other package of orange Jell-O together. Add 1 cup skim milk and 1 teaspoon vanilla. Mix well with mixer. Blend in thawed cool whip. Use this mixture to frost cake. Keep this cake refrigerated.

Better Than Sex Cake

Better Than Sex Cake
Servings: 24
Points: 3

Ingredients:
1 box Devil's Food Cake mix
10-oz Diet Wild Cherry Pepsi
1 egg white
2 (4-serving) boxes fat-free, sugar-free black cherry JELL-O
7oz fat-free sweetened condensed milk
1 container fat-free cool whip
24 maraschino cherries, drained and patted dry with a paper towel.
1/3 cup mini chocolate chips (optional) (points will be 3 per serving either way)

Directions:
Mix cake mix, egg white and diet cherry soda.
Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. During the last few minutes of baking, put 1 package of JELL-O and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour JELL-O mixture over warm cake, filling in the holes. Sprinkle chocolate chips over the top. Cool completely. Mix 2nd package of JELL-O with cool whip. Cover cake with cool whip mixture and arrange 24 cherries on top. Put in fridge until ready to serve.

Nutritional Info: (per serving, with chocolate chips) 155 Calories, 3.25 g. fat, 1 g. fiber (3.1 pts per serving) (per serving, without chocolate chips) 138 Calories, 2.25 g. fat, 1 g. fiber (2.7 pts per serving)

No-Pudge Brownies

No-Pudge Brownies
Serves 12
Points per serving 2

Ingredients
1/2 cup unsweetened cocoa
3/4 cup all-purpose flour
1 Tbsp Corn Starch
1/4 tsp baking soda
1/4 tsp table salt
1 1/4 cup sugar
2/3 cup fat-free vanilla yogurt

Instructions:
When ready to bake mix all ingredients together.
Bake in 8x8 pan sprayed with Pam.
Bake at 350 degrees for 30 to 35 minutes.
Top with FF Cool Whip.

Individual Serving Method:
2 TBS Cocoa Mix
1 Tbsp Nonfat Vanilla Yogurt
Stir together until glossy; cook 1 minute in microwave.
Top with FF Cool Whip 2 points

Pumpkin Muffins

Pumpkin Muffins
Servings: 12
Points: 2

1 box pillsbury pumpkin quickbread
1 can pumpkin (instead of oil and eggs as called for)
Place either in 9x9 pan or 12 Muffin Pan

Bake according to directions on the box

Cheesecake Recipe

Cheesecake

1 cup skim milk
1 tub ff cool whip
1 ff/sf cheesecake pudding

Mix together and put in 4 sep serving cups
Can mix with graham cracker crumbles or dip graham crackers in for a full cheesecake effect.

Crustless Pumpkin Pie

Crustless Pumpkin Pie
Servings: 8
Points: 1
15 fluid ounces canned pumpkin
1/2 cup egg beaters 99% egg substitute
1 1/2 cups nonfat milk
3/4 cup splenda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Beat all together until smooth. Spray a pie pan with nonstick spray. Bake at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife inserted comes out clean.

Diet Coke Cakes

Here are popular combos:

- spice cake mix w/ diet orange

- Banana cake mix w/ diet root beer

- lemon cake mix w/ diet 7-up

- Chocolate cake w/ Diet coke

- Lemon cake w/ Diet ginger ale

- orange cake w/diet Mountain Dew

- cherry chip cake w/ A& W diet Cream

- Lemon cake w/ Diet Lemon lime

- angel w/ Diet Orange

- White w/ Diet Orange

- yellow cake w/ Diet orange

- white cake w/ Diet Peach

- spice cake w/ diet lemon-lime

- White w/ diet ginger ale

- chocolate cake w/ Diet cherry coke

- devils food w/ diet vanilla coke

- chocolate cake w/ rootbeer

- marble cake w/ diet cream soda

- lemon with tangerine diet rite

- white cake mix w/ diet sprite

- Red Velvet w/ Diet Cherry Vanilla Dr Pepper

- Banana cake w/ diet root beer
- Pineapple cake w/ diet Squirt

I use a full can of diet soda along with two egg whites. The egg makes the cake a little lighter in texture and does not change the points. I also highly suggest cutting with a plastic knife instead of metal. Doesn't stick quite so much.

I also found that beating for several minutes on my stand mixer, scraping down the sides of the bowl and beating for a few minutes more, helps incorporate air into the batter for a lighter texture.

After you pour the mix into a cake pan or muffin tins, drop on the counter a couple of times to get rid of the large air holes.

For the frosting, I add one box of SF FF instant pudding to 8 oz of lite cool whip. No milk, just the dry mix. Cream cheese is my favorite, but any flavor could be matched up to your cake flavor.

For most mixes 12 servings of cake with no frosting is 4 points and 24 cupcakes with no frosting is 2 points