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Friday

CHRISTMAS CANDIED CHERRY BLONDIES

INGREDIENTS

2/3 cup butter, softened
2 cups brown sugar, packed
1 tbsp cherry brandy or cherry juice
1 1/2 tsp baking powder
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups flour
1 cup chopped walnuts, toasted
3/4 cup white sweet chocolate, chopped
1/2 cup chopped candied cherries

DIRECTIONS

1. Preheat oven to 350 F.

2. Lightly grease a 13 x 9 inch baking pan. In a large mixing bowl beat butter on medium speed 30 seconds. Add brown sugar; beat until well combined.
Beat in eggs, brandy, baking powder, vanilla and salt. Add flour; beat until just blended. Stir in nuts, chocolate and cherries. Spread in prepared pan.

3. Bake 30 minutes or until golden. Cool completely in pan on wire rack, then cut. Yield: 24 Blondies

NOTE: To Toast Nuts:
Spread nuts in shallow baking pan.
Cook in 350 F. oven for 5 minutes.

NUTRITION INFORMATION

Calories240
Total Fat (g)10
Saturated Fat (g)5
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)3
Cholesterol (mg)32
Sodium (mg)125
Carbohydrate (g)34
Total Sugar (g)24
Fiber (g)1
Protein (g)3
Calcium (DV%)5
Iron (DV%)5
Percent Daily Values are based on a 2,000 calorie diet

Thursday

NO BAKE EASY CHEESECAKE


INGREDIENTS

1 (8 0Z ) tub frozen whipped topping,
thawed

1 (8 oz) bar cream cheese
1/4 cup sugar
1 tsp vanilla extract
1 graham cracker pie crust

DIRECTIONS

1. Whip Cool Whip, cream cheese, sugar and vanilla
together until very creamy. Pour into crust.

2. Place in refrigerator for about 4 hours, then top it with whatever
you like; ie: canned cherries or other fruit or chocolate sauce.

Saturday

OLD FASHION BANANA PUDDING



INGREDIENTS

3 cups cold milk
2 boxes(4 serving size) instant vanilla pudding mix
30 vanilla wafers
3 medium size bananas, sliced
1 (8 oz) tub frozen whipped topping, thawed(optional)

DIRECTIONS

1. Pour milk into a large bowl. Add dry pudding mixes.
Beat with a wire whisk 2 minutes or until well blended.
Let stand 5 minutes.

2. Arrange half of the wafers on bottom and up the side of bowl; top with layers
of half each of the banana slices and pudding. Repeat all layers.
Cover with whipped topping,(optional)

3. Refrigerate at least 3 hours. Store leftover dessert in refrigerator

Thursday

NO CHOLESTEROL CRUSTLESS 3 PointsPlus PUMPKIN PIE

INGREDIENTS

1 (15 oz) can pumpkin
2 cups canned skim milk
1/4 cup sugar
1/4 cup+1 tbsp granulated Splenda or Equal
3/4 teaspoon salt
egg substitute equivalent to 7 or 8 eggs
1/4 cup flour
2 tbsp pumpkin pie spice

DIRECTIONS

Preheat oven to 375 F.

1. Mix all ingredients together in a large bowl.

2. Pour into 10 inch deep dish pie plate, (it will come right to the top).

3. Sprinkle top with nutmeg.

4. Place in oven and bake 50 to 65 minutes or until a knife inserted near center comes out clean.

YIELD: 8 servings

Weight Watchers PointsPlus=3 per serving

Nutritional Information

* Calories: 148
* Calories from Fat: 5
* Total Fat: 0.5 g
* Saturated Fat: 0 g
* Cholesterol: 0 mg
* Sodium: 248 mg
* Potassium: 335 mg
* Total Carbohydrate: 25 g
* Dietary Fiber: 0.5 g
* Sugars: 20 g
* Protein: 7

Wednesday

PLUM COBBLER


INGREDIENTS
12 plums, pitted and halved
1 cup sugar
1/2 cup water
2 tbsp tapioca
1/2 tsp ground cinnamon
2 1/4 cups all-purpose baking mix
3 tablespoons sugar
2/3 cup milk
3 tablespoons margarine, melted

DIRECTIONS

1. Preheat oven to 350 F. (175 degrees C.).
In a 2 quart baking dish stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake for 25 minutes. (Or 15 minutes in microwave.)

2. Raise oven temperature and preheat to 450 F. (230 C.).

3. In a medium bowl stir together baking mix, 3 tbsp sugar, milk and melted margarine to form a shortcake dough.
Drop dough by spoonfuls onto baked plum mixture. Bake in oven 10 minutes until golden brown. Let cool slightly before serving.

YIELD: 6 Servings
Serving Size = 1/6 of recipe

Weight Watchers PointsPlus+ =13
Nutrition Information Per Serving
Calories: 468
Total Fat: 13g
Cholesterol: 2mg
Sodium: 641mg
Total Carbs: 86.1g
Dietary Fiber: 2.8g
Protein: 5.1g

Monday

WEIGHT WATCHERS 4 PointsPlus+ CRANBERRY DATE BARS

INGREDIENTS

Nonstick cooking spray
1 2/3 cups biscuit mix (Bisquick or similar)
1/4 tsp ground cardamom
1/2 cup chopped dates
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup butter, softened
3/4 cup sugar
1 egg, large
1 tsp vanilla extract
Powdered sugar

DIRECTIONS

1. Preheat oven to 350 F.

2. Line an 8 inch square baking pan with foil, extending
the foil up and over the edges of the pan. Lightly coat foil with
cooking spray and set aside.

3. In a medium bowl combine biscuit mix and cardamom; stir in dates,
cranberries and pecans. Set aside. In a large mixing bowl beat butter
with an electric mixer on medium
to high speed for 30 seconds.
Add sugar and beat until combined.


Beat in egg and vanilla. Beat in dry mixture just until combined.

4. Spread dough evenly in prepared pan. Bake for 25 to 30 minutes or
until top is light brown and a toothpick inserted in center comes out clean.
Place on wire rack to cool.

5. Remove mixture from pan by lifting foil.
Place on a cutting board and cut into bars.
Dust with powdered sugar.

Yield: 20 bars

To Store: Place bars in single layer in airtight container; cover. Store at room temperature up to 3 days or freeze
up to 3 months.
Weight Watcher Points=3 (old point method)
Weight Watchers PointsPlus=4

NUTRITION INFORMATION
Serving size= 1 bar

Calories160
Total Fat (g)8
Saturated Fat (g)4
Cholesterol (mg)23
Sodium (mg)165
Carbohydrate (g)21
Fiber (g)1
Protein (g)2
Percent Daily Values are based on a 2,000 calorie diet

Sunday

CHERRY CREAM CHEESE BARS


INGREDIENTS

1 cup walnuts, divided
1 1/4 cups flour
1/2 cup brown sugar, packed
1/2 cup butter flavor shortening
1/2 cup coconut
2 (8 oz) bars cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp vanilla extract
1 (21 oz) can cherry pie filling

DIRECTIONS

1. Heat oven to 350°F.

2. Grease a 13x9x2 inch pan.

3. Coarsely chop 1/2 cup nuts for the topping. Set aside.

4. Finely chop remaining 1/2 cup nuts.

5. Combine flour and brown sugar. Cut in shortening until fine crumbs form.
Add finely chopped nuts and coconut.

6. Remove 1/2 cup of this mixture and set aside.

7. Press remaining crumbs in bottom of pan.
Bake at 350°F for 12 to 15 minutes until edges are lightly browned.

8. Beat cream cheese, sugar, eggs and vanilla at medium speed until smooth.
Spread over hot baked crust.
Return to oven and bake 15 minutes longer.

9. Spread cherry pie filling over cheese layer.

10. Combine reserved nuts and reserved crumbs. Sprinkle over cherries.
Return to oven and bake 15 minutes more. Cool.
Refrigerate several hours before cutting and serving.

YIELD: 36 Bars

Wednesday

WEIGHT WATCHERS 4PointsPlus+ STRAWBERRY RHUBARB CRISP


Ingredients:

1/3 cup strawberry preserves
1/8 tsp ground cinnamon or nutmeg
2 cups sliced, fresh strawberries
2 cups sliced fresh rhubarb
3 tbsp flour
1/2 cup quick cooking oats
2 tbsp cornmeal
2 tbsp honey
1 tsp vanilla extract

Directions:

1. Preheat oven to 375°F.

2. In a large bowl, stir together preserves and cinnamon.
Add strawberries and rhubarb; stir gently to coat.
Add flour; stir gently until combined.

3. Spoon into a 9 inch pie plate. Bake uncovered for 20 minutes.

4. Meanwhile in a small bowl stir together rolled oats and cornmeal.
Stir in honey and vanilla until combined. Sprinkle over strawberry mixture.
Bake, uncovered about 20 minutes or until topping is golden brown
and fruit is tender and bubbly. Cool about 20 minutes before serving. Serve warm.

Nutrition facts per serving:

Weight Watcher Points 2 per Serving(old system) WEIGHT WATCHERS PointsPlus+ =4

* Servings Per Recipe 6 to 8 servings

* Calories 145
* Total Fat (g) 1
* Sodium (mg) 9
* Carbohydrate (g) 33
* Fiber (g) 3
* Protein (g) 2

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

EASY CHERRY CREAM CHEESE PIE


INGREDIENTS

2 (8 oz) bars cream cheese, softened
1 (16 oz) tub frozen whipped topping, thawed
1 (1 lb) box powdered sugar
1 tsp vanilla extract
2 prepared graham cracker crusts
1 (21 oz) can cherry pie filling

DIRECTIONS

1. Mix cream cheese, whipped topping, powdered sugar and vanilla in bowl.
Blend until smooth.
Pour into two graham cracker crust pie shells.

2. Divide cherry pie filling. between the two pies, spreading on top.
Chill for 2 hours or more and serve.

Yield: 2 pies.

Sunday

OVEN BAKED PINEAPPLE CREAM PIE



Ingredients

1 (9 inch) unbaked pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup frozen pineapple juice concentrate, thawed
3 large egg yolks
1 (20 oz) can juice pack crushed pineapple, well drained,
divided, (1/2 cup juice reserved)

1 (8 oz) container sour cream, at room temperature
2 tablespoons sugar
1 1/2 teaspoons cornstarch
Frozen whipped topping, thawed (optional)

Directions

1. Heat oven to 375º F. Prick pie crust with fork.
Bake 15 minutes. Remove from oven. Reduce temperature to 325º F.

2. Beat sweetened condensed milk, pineapple juice concentrate and
egg yolks in a large bowl until well blended. Stir in crushed pineapple.
Pour into prepared pie crust.

3. Bake 25 minutes or until center is set.
Top with sour cream. Bake an additional 5 minutes. Cool.

4. Combine sugar and cornstarch in a small saucepan. Gradually add
reserved 1/2 cup pineapple juice; add remaining pineapple. Cook and
stir over low heat until thickened. Cool. Spread over pie.
Chill thoroughly. Serve with whipped topping (optional).

Yield: 8 servings

Friday

FRUITY PECAN PIE


INGREDIENTS

3 eggs
3/4 cup light corn syrup
1/2 cup sugar
3 tbsp brown sugar
3 tbsp orange juice
2 tbsp butter, melted
1 tsp grated orange peel
1/8 tsp salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 unbaked pastry shell (9 inch)

DIRECTIONS

1. Preheat oven to 350° F.

2. In a large bowl, beat eggs, corn syrup, granulated sugar, brown sugar, orange juice,
butter, orange peel and salt until
well blended. Stir in pecans and coconut.

3. Pour into pastry shell. Bake 50 to 60 minutes or until
a knife inserted near the center comes out clean.
Cover edges with foil during last 15 minutes to prevent over browning if necessary.
Cool on a wire rack.

Yield: 8 servings

Thursday

PUMPKIN DOUBLE CRUST PIE


Ingredients


1 (15 oz) package refrigerated unbaked pie crusts (2 crusts)
2 1/2 cups canned pumpkin
1/2 cup half and half or light cream
3 eggs
3/4 cup packed brown sugar
6 tbsp butter, melted
2 tbsp flour
1 tsp vanilla
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 egg yolk
2 tsp water
sugar

Directions

1. Preheat oven to 350 F. Let crust stand at room temperature according to package directions. In a large mixing bowl whisk pumpkin, half and half, eggs, brown sugar, butter, flour, vanilla and spices until just combined.

2. Unroll one sheet of pie dough on a lightly floured surface. Roll with a floured rolling pin into a 13 inch circle. Fit dough into a 9 1/2 inch deep dish pie pan. Trim dough 1 inch past edge of pie pan. Pour filling into pie pan.

3. Unroll remaining sheet of pie crust on a lightly floured surface; roll with a floured rolling pin into a 13 inch circle. With a sharp knife or fluted pastry wheel, cut dough into 3/4 inch wide strips. Lay one strip across center of pie; lay another strip perpendicular to the first. Lay another strip next to and about 3/4 inch from the first strip. Lay a fourth strip next to and about 3/4 inch from second strip. Repeat with remaining strips to cover pie. Trim edges of lattice strips 1 inch beyond edge of pie pan. Fold bottom crust over ends of strips; pinch to seal.
Flute as desired. In a small bowl, whisk together egg yolk and water. Carefully brush egg mixture over edges and top of lattice; sprinkle with sugar. Cover edges with foil to prevent over browning.

4. Bake 1 hour or until filling is set. Remove foil and cool on wire rack. Cover and chill within 2 hours.

Makes 8 servings

CHERRY SWIRL FILLED BROWNIES


Ingredients

1/2 cup butter or margarine, melted
1/3 cup cocoa
2 eggs
1 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions

1. Prepare cherry cream cheese filling; set aside.(See below for recipe)

2. Heat oven to 350 F. Grease 9 inch square baking pan.

3. Stir together butter and cocoa in a small bowl until well blended; cool slightly.

4. Beat eggs in a medium size bowl until foamy.
Gradually add sugar and vanilla, beating until well blended.
Stir together flour, baking powder and salt; add to egg mixture.
Add cocoa mixture; stir until well blended.

5. Spread half chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for a swirling effect.

6. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool then cut into squares.

Cherry Cream Cheese Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended. Add egg, vanilla, and almond extract; beat well. (Mixture will be thin.) Stir in cherries and food color, if desired.

Cover and refrigerate leftover brownies.
Bring to room temperature to serve.

Yield: 16 brownies

Wednesday

PUMPKIN BREAD PUDDING


Ingredients

3 cups whole milk
1/2 cup whipping cream
6 large eggs
1 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 (15 oz) can solid pack pumpkin
1/2 lb French or Italian bread, sliced thick and
torn into large chunks
whipped cream for topping (optional)

Directions

1. Preheat oven to 350°F. Spray a 9 x 13 inch baking dish with
nonstick cooking spray.

2. In a large bowl, combine all ingredients except bread and
whipped cream; whisk until smooth. Add bread and stir until
all chunks are evenly moistened. Cover and let soak 4 hours or
overnight in the refrigerator.

3. Spoon bread mixture into baking dish and bake 1hour to
1 hour 15 minutes, or until set.
Let cool slightly, spoon into serving dishes.

4. Top with whipped cream if desired and serve.

Yield: 8 Servings

Monday

CANNOLI PIE RECIPE


INGREDIENTS

1 (15 oz) tub Ricotta cheese
1/4 cup maraschino cherries
1/4 cup almonds, chopped
1 cup powdered sugar
1/4 cup miniature chocolate chips
1 (9 inch) chocolate graham cracker pie crust
whipped cream

DIRECTIONS

1. In a large bowl beat the ricotta cheese and powdered sugar with
an electric mixer until smooth and well combined.
Stir in the cherries, almonds and chocolate chips by hand.

2. Spoon into pie crust. Cover and refrigerate at least 3 hours

3. Remove from refrigerator and cut in serving size pieces

4. Top with whipped cream and serve.

Cover and store any leftovers in refrigerator.

Yield: 8 Servings

Thursday

BEST PUMPKIN PIE


Ingredients:

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 large egg
1 (15 oz) can Libby's pumpkin
1 (12 oz) can pet milk
1 unbaked deep dish pie crust
whipped cream

Directions

1. Preheat oven to 425 F.

2. Mix sugar and spices in small bowl.

3. Beat eggs in large bowl

4. Stir in pumpkin and sugar spice mixture

5. Gradually stir in evaporated milk

6. Pour evenly into pie shell

7. Bake for 15 minutes; reduce temperature to 350 F.;
bake for 40 to 50 minutes or until knife inserted near
center comes out clean.

8. Cool on wire rack at least 2 hours.
Top with whipped cream before serving.

Do not overcook; overcooking leads to pie cracking in the middle.

Makes: 1 Pie

Note: Bake the day you will serve the pie.
Cooking ahead can make the crust soggy.
If you must bake the day before serving, put the pie in the oven
for 5 to 10 minutes and it should dry the crust.

Tuesday

PUMPKIN MERINGUE PIE AND GINGERSNAP CRUST


INGREDIENTS

1 (Recipe ginger snap graham crust),below
1 (15 oz) can pumpkin
1/3 cup sugar
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup
1 (recipe brown sugar meringue),below

DIRECTIONS

1. Preheat oven to 375 F.

2. Prepare Gingersnap Graham Crust; bake 4 minutes.
Cool on wire rack.

3. For filling:
In bowl combine pumpkin, sugar, ginger, salt and cinnamon.
Add eggs.; lightly beat with fork to combine.
Gradually stir in milk and maple syrup.

4. Pour filling into pastry shell. To prevent over browning, cover edge
of pie with foil. Bake 50 to 55 minutes or until knife inserted near
center comes out clean. Uncover edges. Reduce oven to 350 F.

5. Carefully spread Brown Sugar Meringue over hot filling; seal to edge.
Bake 15 minutes or until golden brown. Cool on wire rack.
Loosely cover and refrigerate within 2 hours.

Weight Watcher Points per serving = 7

Yield: 8 servings

Nutritional Information:

Calories316,
Total Fat (g)10,
Saturated Fat (g)5,
Monounsaturated Fat (g)3,
Polyunsaturated Fat (g)1,
Cholesterol (mg)96,
Sodium (mg)404,
Carbohydrate (g)52,
Total Sugar (g)38,
Fiber (g)2,
Protein (g)6,
Vitamin C (DV%)4,
Calcium (DV%)8,
Iron (DV%)12,
Percent Daily Values are based on a 2,000 calorie diet

BOSTON CREAM CHEESE DESSERT


INGREDIENTS

1 box (1layer size) yellow cake mix such as Jiffy
2 tbsp cooking oil
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1 8oz tub sour cream
3/4 cup fresh whipping cream, NOT COOL WHIP
6 oz semisweet chocolate, finely chopped
3 eggs
2 tbsp butter, softened

DIRECTIONS

1. Preheat oven to 325 F. Grease the bottom of a 9 inch spring form pan;
set aside. Prepare cake mix according to package directions, except
add cooking oil.
Pour batter into the prepared pan, spreading evenly.
Bake for 25 minutes.

2. Meanwhile, for filling:
In a large bowl combine cream cheese, sugar and vanilla.
Beat with an electric mixer on medium speed until smooth.
Add eggs; beat on low speed just until combined.
Stir in sour cream. Carefully pour cream cheese mixture
over cake layer.

3. Bake 50 to 55 minutes or until a 2 inch area around the outside
edge appears set and the center appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen edge of cheesecake from
side of pan. Cool completely (about 1 3/4 hours).
Remove side of pan; transfer cheesecake to a serving plate.
Cover and chill for 4 to 24 hours.

4. Before serving, in a small saucepan bring whipping cream
to simmering. Remove from heat. Add chocolate and stir until
chocolate is melted and mixture is smooth.
Stir in butter. Chill about 15 minutes or until mixture is
slightly thickened stirring once.
Spoon chocolate mixture onto cheesecake, spreading
to cover top.

YIELD 16 Servings

Monday

EASY CANDY CORN TREATS


INGREDIENTS

3 tbsp butter
1 (10 oz) pkg large marshmallows
6 cups crispy rice cereal
1 cup candy corn
1/4 cup semisweet chocolate chips, melted

DIRECTIONS

1. Coat a 9 by 13 inch baking dish with nonstick cooking spray.

2. In a large saucepan, melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat and stir in cereal until evenly coated.
Add candy corn and stir gently just until candy is combined.

3. Spoon mixture into baking dish and press down with spatula.

4. Drizzle melted chocolate over top.
Let cool before cutting into bars.
Keep covered until ready to serve.

Yield: 16 treats

Saturday

WHITE CHOCOLATE CRANBERRY PIE


INGREDIENTS
3/4 cup dried cranberries
1/2 orange juice
1 rolled refrigerated unbaked pie crust
1/3 cup butter, melted and cooled
1 1/2 cups sugar
3 eggs
1/4 tsp salt
1 cup walnuts, chopped
3/4 cup flour
2 oz white baking chocolate, chopped
sweetened whipped cream(see below)

DIRECTIONS

1. In small bowl combine dried cranberries and
orange juice. Cover and chill for at least 1 hour.
Drain and reserve 1 tablespoon of the juice.

2. Preheat oven to 325 F. Prepare pastry and
line a 9 inch pie plate.

3. In a medium size bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved orange juice mixture.
Spoon into crust lined pie plate.
Bake for 65 minutes, loosely covering the pie with foil
the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream. Makes 10 servings

Sweetened Whipped Cream:

In a chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla.
Beat with electric mixer on medium speed until soft peaks
form. Refrigerate until ready to use.

Weight Watchers PointsPlus+ =13

NUTRITION INFORMATION

Calories507,
Total Fat (g)24,
Saturated Fat (g)8,
Cholesterol (mg)81,
Sodium (mg)160,
Carbohydrate (g)61,
Fiber (g)2,
Protein (g)7,
Calcium (DV%)3,
Iron (DV%)10,
Percent Daily Values are based on a 2,000 calorie diet

Thursday

CINNAMON CHOCOLATE BROWNIES


INGREDIENTS

cooking spray
1/4 cup butter
1 cup sugar
1/3 cup water
3 eggs
1 tsp vanilla extract
1 1/4 cups flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/8 tsp cayenne pepper
1/3 cup miniature semisweet chocolate chips
2 tbsp strong hot coffee
powdered sugar, optional

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Line a 9x9x2 inch baking pan with foil, extending foil up over edges of pan.
Lightly coat the foil with cooking spray. Set aside.

3. In a medium saucepan melt butter; remove from heat.
Whisk in sugar and water.
Whisk in eggs, oil and vanilla until combined.
Stir in flour, cocoa powder, baking powder, cinnamon, salt and cayenne pepper.
Stir in chocolate chips. Pour batter into prepared pan.

4. Bake 23 to 25 minutes or until a wooden toothpick
inserted near center comes out clean.
Cool in pan on a wire rack 10 minutes.
Remove from pan by lifting up on the foil.
If desired, brush hot cake with coffee.
Cool completely.

5. Cut into bars. Sprinkle with powdered sugar .

Yield: 16 brownies


Tuesday

SWEET POTATO SPICE BREAD


INGREDIENTS

3 eggs
1/2 cup buttermilk
2 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
3/4 cup butter, cut up
1 cup sugar
1 tsp vanilla extract
2 cups unpeeled and shredded sweet potato
1 recipe of clementine peel, (below) optional

DIRECTIONS

1. Let eggs and buttermilk stand at room temperature 30 minutes.
Preheat oven to 350F. Lightly coat a 9x5x3 inch baking pan with nonstick
cooking spray; coat lightly with flour. Set aside.
In a bowl combine flour, baking powder, cinnamon, baking soda,
salt, allspice and nutmeg. Set aside.

2. In a large microwave safe bowl, microwave butter on 10 percent power (low) for
1 1/2 to 2 1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.

3. Add sugar; whisk until well combined. Add eggs, buttermilk
and vanilla; whisk until well mixed (mixture may look curdled).
Add flour mixture. Whisk until combined.
Fold in the sweet potato. Spoon into prepared pan
and spread evenly.

4. Bake 65 to 70 minutes or until top springs back when lightly touched and
split in top appears dry.
Cool on wire rack 10 minutes. Remove from pan and cool completely.

YIELD: 1 loaf

CLEMENTINE PEEL RECIPE

With vegetable peeler, remove strips of peel from one clementine or orange. In small microwave safe bowl combine peel strips with 1/4 cup honey. Microwave on 100 percent power (high) for 30 to 40 seconds or until warmed. Cover. Let stand while cake cools.
Spoon peel strips and honey over cake.

Saturday

EASY CHOCOLATE COFFEE BROWNIES


INGREDIENTS:

1 (19.8 or 21 oz) box brownie mix
1/2 cup toffee pieces
2 to 3 tbsp instant coffee
3/4 cup canned vanilla frosting
1 tbsp Irish cream liqueur or coffee liqueur
1/4 cup toffee pieces

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Line a 9 inch square baking pan with foil
extending the foil up and over the edges of the pan. Grease foil and set aside.

3. Prepare brownie mix according to package directions except stir the 1/2 cup toffee pieces and the instant coffee into batter. Spread batter into prepared pan.

4. Bake in preheated oven for 35 minutes. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. In a small bowl combine vanilla frosting and liqueur. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.

YIELD: 20 brownies

FOR STORING Place bars in a single layer in an airtight container and cover.
Store in refrigerator for up to 3 days.



Monday

CHOCOLATE PUMPKIN CREAM PUFFS


Ingredients:
2 1/4 cups canned pumpkin
1 cup water
1/2 cup butter
1 cup flour
1/8 tsp salt
4 eggs
3 cups whipping cream
1 tbsp pumpkin pie spice
1/4 tsp salt
9 egg yolks
3/4 cup sugar
1 recipe, chocolate sauce (recipe below)


Directions:

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper and set aside.

2. In a medium saucepan combine water, butter and 1/8 teaspoon salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat.
Cool for 10 minutes. Add 4 eggs one at a time beating well with a wooden spoon after each addition.

3. Drop 12 mounds of dough onto the prepared baking sheet. Using a moistened finger smooth out any rough peaks in the tops of the cream puffs.

4. Bake 30 to 35 minutes or until golden brown and firm. Cool.
Cut tops from cream puffs and remove soft dough from insides.

5. FILLING:

Preheat oven to 325 degrees F.

1. In a heavy large saucepan, combine whipping cream, pumpkin, pumpkin pie spice, and 1/4 teaspoon salt. Bring to a simmer, whisking constantly. Remove from heat.

2. In a medium bowl combine 9 egg yolks and sugar. Whisk together until well combined. Slowly whisk 1/2 cup of hot cream mixture into egg yolk mixture, then whisk all of egg mixture into cream mixture. Pour custard through a fine mesh sieve into a 2 quart square baking dish.

3. Place the dish in a 13x9x2 inch baking pan. Add hot water to the baking pan to come half way up the sides of the baking dish. Bake 50 to 60 minutes or until nearly set in center when gently shaken. Cool. If desired cover and chill until serving time.

4. Before serving, spoon filling into cream puffs. Replace tops. Spoon Chocolate Sauce over top of cream puffs.

Makes 12 cream puffs

CHOCOLATE SAUCE RECIPE

In a medium microwave safe bowl combine 4 oz chopped semisweet chocolate, 1/4 cup water, 3 tablespoons butter and 1/2 teaspoon sugar.
Microwave on 100 percent power (high) for 1 minute or until chocolate is melted stirring twice.
Stir in 1/2 teaspoon of vanilla.

Thursday

HALLOWEEN CANDY CORN JELLO


This recipe can be made in one large mold and sliced to serve, or it can be prepared in individual molds.

Ingredients:

1 envelope of unflavored gelatin
1 (3 oz) box of orange-flavored gelatin
1 (3 oz) box of pineapple-flavored gelatin
1 (14 oz) can of sweetened condensed milk
Yellow food coloring
Water

Directions:

1. In a medium bowl, sprinkle an envelope of unflavored gelatin evenly over 1/4 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup boiling water for 2 minutes until the gelatin is completely dissolved

2. Add 1/2 cup of sweetened condensed milk and stir until mixture is even and creamy.

3. Pour mixture into molds (either individual-sized molds or one big one), filling mold(s) one-third of the way full.

4. Place the molds in the refrigerator until the gelatin begins to set but not firm (about 10 minutes for individual molds). When you tilt the mold the gelatin should not run but it should stick to your finger or the back of a spoon when touched. If the gelatin is not set enough when you add the next layer, the layers will run together. If it gets too firm, the layers will not adhere to each other and will slide apart when unmolded.

5. Meanwhile, in a medium bowl add 1 cup of boiling water to the package of orange gelatin. Stir for two minutes until gelatin is fully dissolved. Stir in 2 tablespoons sweetened condensed milk until mixture is even and creamy. Stir in 3/4 cup cold water until mixture is even.

6. Place bowl of orange gelatin in the refrigerator until thickened to consistency of pudding. Gently spoon over the white gelatin in the molds. Refrigerate again until gelatin firms as in Step 4.

7. Meanwhile, in a medium bowl, add 1 cup of boiling water to the package of pineapple gelatin. Stir for two minutes until the gelatin is fully dissolved. Stir in 2 tablespoons of sweetened condensed milk until mixture is even and creamy. Stir in 3/4 cup cold water until mixture is even. If the mixture does not appear to be yellow enough, add a drop or two of yellow food dye to create some vibrancy to the color. Stir until even.

8. Place the bowl of pineapple gelatin in the refrigerator until it thickens to the consistency of pudding. Gently spoon over the orange gelatin in the molds. Refrigerate overnight to allow gelatin to get set.

9. To unmold your gelatin mold fill a sink, basin, or large bowl with warm water. Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold. If gelatin does not release dip the mold in warm water and try again.

EASY HALLOWEEN LOLLIPOPS


Ingredients:

6 or 8 inch wooden Popsicle sticks
Gummy worms, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 tsp vanilla extract
1/4 tsp orange, lemon or cherry extract
A few drops orange food coloring

Directions:

1. Lay a silicone sheet on a baking pan.
Place the sticks on the pan and 3 pieces of gummy worms above the tip of each stick to form a gummy worm triangle.

2. Combine sugar, corn syrup and water in a clean, dry small saucepan It is best to use a heavy gauge pan and preferably with a pour spout.) Bring to a boil over high heat and cook without stirring until the mixture reaches 305 degrees F or "hard crack" stage on a candy thermometer. Occasionally wash down the sides of the pan with a clean pastry brush dipped in water to remove any sugar crystals that are clinging to the sides of the pan.

3. When mixture reaches 305 degrees F. remove pan from heat and dip bottom of pan into an ice bath for a few seconds to stop the candy from cooking.
Add the extract and food coloring and stir gently with wooden spoon so color is evenly distributed.

4. Pour syrup over gummy worms and just over the stick.
Cool candy at least 20 minutes.

5. Lift the lollipops off the silicone and either serve immediately or wrap in an airtight container.

YIELD: 12 to 16 individual pops

Monday

Caramel Bars Recipe


Ingredients:
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tbsp vanilla extract
4 cups flour
1 cup uncooked regular oats
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
6 (2.07 oz) Snickers bars, chopped (we tested with Snickers)
1 (14 oz) can dulce de leche*

Directions:
1. Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.

2. Spoon batter into a greased aluminum foil lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan.
(Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife.
Bake at 325° F. for 1 hour and 5 minutes. Remove to a wire rack and cool completely. (This may take several hours).
Use foil to lift uncut brownies out of pan.
Peel foil away from sides of uncut brownies and cut into bars.
Servings: 24 bars

Note: (People have said to use a larger pan than in recipe because it overflows! Not sure what size you would use though).

*Find dulce de leche with other Mexican ingredients or on the baking aisle.

Thursday

EASY MANDARIN ORANGE CREAM PIE


Ingredients:

1 (15 1/4 oz) can mandarin oranges,
drained well and divided

1 (6 oz) chocolate graham cracker pie crust
1 (14 oz) can fat free condensed milk
1 (8 oz) pkg 1/3 less fat cream cheese, softened
3 tbsp flour
2 eggs
1 tsp orange extract
2 cups whipped topping
2 tbsp mini chocolate chips

Directions:

1. Preheat oven to 350 F.

2. Set aside 15 slices of mandarin oranges. Place remaining
slices evenly in bottom of pie crust.

3. In a large mixing bowl, combine milk, cream cheese and flour.
Beat on low speed for 45 seconds. Increase speed to medium,
beat 4 minutes.

4. Add eggs one at a time, beating well after each addition.
Stir in extract. Pour over mandarins in crust.

5. Bake 35 to 38 minutes until set. Do not over-bake.
Remove from oven. Cool completely.
Refrigerate at least 4 hours before serving.

To serve cover top of pie with whipped topping.
Place sliced mandarins evenly over top. Sprinkle with chocolate chips.

Yield: 6 Servings

Friday

Black Cherry Fudge Recipe


Note: (If you'd prefer a different flavor of KOOl-AID it's up to you).

Ingredients:

1 1/2 tsp plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 pkg (10 to 12 oz) vanilla or white chocolate chips
1 jar (7 oz) marshmallow creme
2 envelopes unsweetened black cherry "Kool-Aid"

Directions:

1. Line a 13 x 9 inch cookie sheet with foil and grease
the foil with 1 1/2 tsp butter; set aside. In a heavy saucepan,
combine the sugar, cream and remaining butter. Bring to a boil
over medium heat, stirring constantly. Cook and stir for 4 minutes.

2. Remove from heat; stir in vanilla chips and marshmallow creme.
Pour 1 cup into a bowl and set aside.
Stir Kool-Aid into the remaining marshmallow mixture.
Pour into prepared pan. Spoon reserved marshmallow mixture over top;
cut through mixture with a knife to swirl.

3. Refrigerate for 1 hour or until firm. Using foil lift fudge out of pan.
Discard foil; cut into 1 inch squares. Store in an airtight container in the refrigerator.

Yield: about 3 lbs or 96 pieces.

Thursday

AMISH SHOOFLY PIE


Ingredients:
TOPPING
1 cup golden molasses
1 cup hot water
1 cup brown sugar
1/2 cup shortening
1 egg
1/4 cup cocoa
1 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
2/12 cups flour

FILLING
1/2 cup sugar
1 1/2 tsp cocoa
1 1/2 tbsp cornstarch
2 tsp salt
1/2 cup boiling water
1/2 tsp vanilla
1/2 tbsp butter

Directions:

FOR TOPPING:
1. Mix molasses, hot water and vanilla together then set aside.

2. Cream eggs sugar and shortening, then add remaining ingredients,
adding molasses mixture last.

FOR FILLING:
1. Bring water to boil. Add all filling ingredients; cook and stir
until thick.
2. Pour filling into 3 unbaked pie shells. Place topping on pies.
Add Frosting if desired. Any soft chocolate frosting will work.

YIELD: 3 Pies

Wednesday

Easy Strawberry Pretzel Pie


Ingredients:

2 cups coarsely crushed pretzels
3/4 cup margarine, melted
1 tbsp sugar
1 (8 oz) pkg cream cheese, softened
1 cup white sugar
1 (8 oz) container frozen whipped topping, thawed
2 (3 oz) pkg strawberry flavored gelatin
2 cups boiling water
2 (10 oz) pkg frozen sweetened strawberries (do not thaw)

Directions:

1. Preheat oven to 400 degrees F. (200 degrees C.)

2. In a medium bowl mix together crushed pretzels, melted margarine and 1 tbsp sugar. Press mixture firmly into bottom of a 9 x 13 inch baking pan. Bake in preheated oven for 8 to 10 minutes until lightly browned. Cool completely.

3. In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.

4. Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken.
Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer.
Chill at least 2 hours before serving.

Suggestion: Top each slice with whipped cream when serving if desired.

Yield: 16 Servings


Saturday

Strawberry Nut Bread


Ingredients:

3 cups flour
1 tsp baking soda
1/2 tsp salt
3 tsp ground cinnamon
2 cups sugar
2 cups sliced fresh strawberries
4 eggs
1 cup vegetable oil
1 cup chopped walnuts or pecans

Directions:

1. Preheat oven to 350 degrees F. (175 degrees C.).
Lightly grease 2 (9x5 inch) loaf pans.

2. Sift together the flour, baking soda, salt, ground cinnamon
and sugar in a large mixing bowl.
Make a well in the center. Beat together the eggs and oil and
pour them into the well. Stir just enough to moisten the ingredients.
Fold in the strawberries and nuts.
Pour mixture into prepared pans & fill pans no more than half full.

3. Bake in preheated oven about 60 minutes or until a
toothpick inserted in the center comes out clean.
Cool 20 to 30 minutes before removing from pans.
Move to a rack to cool completely before slicing.

Yield 2 - 9x5 inch loaves




Wednesday

Double Crust Rhubarb Pie


Ingredients:

4 cups chopped rhubarb
1 1/3 cups sugar
6 tbsp flour
1 tbsp butter
2 (9 inch) pie crusts

Directions:

Preheat oven to 450 degrees F. (230 degrees C.)

1. Combine sugar and flour. Sprinkle 1/4 of it over bottom crust in pie plate.
Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour.
Dot with small pieces of butter and cover with top crust.

2. Place pie on lowest rack in oven and bake for 15 minutes.
Reduce temperature to 350 degrees F. (175 degrees C.) and
continue baking for 40 to 45 minutes. Serve warm or cold.

Nutritional Information

Servings Per Recipe: 8
Amount Per Serving
Calories: 290

* Total Fat: 9.1g
* Cholesterol: 4mg
* Sodium: 130mg
* Total Carbs: 50.8g
* Dietary Fiber: 2.1g
* Protein: 2.6g


Friday

Easy Easter Bark Recipe


Ingredients

1 lb white chocolate bark coating
1 lb jellybeans

Directions:

1. Line a jelly roll pan with waxed paper and set aside.

2. Melt white bark in top of a double boiler over just barely
simmering water stirring frequently and scraping down
the sides with a rubber spatula to avoid scorching. Spread the melted
white bark onto the prepared pan and sprinkle jellybeans over the top.

3. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

Yield: 2 pounds ( 16 pieces )




Wednesday

Easy Apricot Pie


Ingredients:

2 medium eggs, beaten
2 cups of dried apricots
¾ cup of sugar
¼ cup of butter
2 tablespoons of cream
Baked pastry shell

Instructions:

1. Wash apricots, then cover with water and simmer for 40 minutes or until tender.

2. Beat apricots until smooth; then allow to cool.
Cream together the butter and sugar; add the beaten egg yolks, cream and apricots. Fold in the beaten egg whites. Pour into the baked pastry shell.
Bake at 400°F (205°C) until done and crust is nicely browned. About 30 to 40 minutes.

Easy Coconut Fudge Bars


Ingredients:

1 cup (2 sticks) butter, divided
14 graham crackers, finely crushed (about 2 1/2 cups)
1 cup sugar
1 can (5 oz) evaporated milk
1 pkg. (10 1/2 oz ) miniature marshmallows (6 cups)
1 1/2 pkg (12 squares) semi-sweet chocolate, coarsely chopped
1 cup chopped walnuts
1 cup angel flake coconut, toasted

Directions:

1. Line a 13x9 inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.

2. Bring remaining butter, sugar, milk and marshmallows to a boil in a large saucepan on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Add chocolate; cook until melted stirring frequently. Pour over crust.

3. Top with nuts and coconut. Refrigerate 2 hours or until firm.
Yield: 32 servings

How to Toast Flaked Coconut
Heat oven to 350°F. Place coconut on baking sheet. Bake 2 to 4 min. or until coconut is dry and mostly light brown with some white shreds, stirring every 30 seconds.

Tuesday

Rhubarb Meringue Pie


Pastry:
1 cup all purpose flour
1/2 tsp salt
1/3 cup plus 1 tbsp shortening
2 to 3 tbsp cold water

Filling:
2 eggs
1 cup sugar
1/3 cup all purpose flour
4 cups cut up rhubarb
2 tbsp butter or margarine

Meringue:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Directions:

1. In a medium bowl mix 1 cup flour and the salt.
Cut in shortening using pastry blender, (or pulling 2 table knives through ingredients in opposite directions) until particles are size of small peas.
Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes
or until dough is firm and cold, yet pliable.
This allows the shortening to become slightly firm,
which helps make the baked pastry more flaky.
If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside down 9 inch glass pie plate.
Fold pastry into fourths; place in pie plate.
Unfold and ease into plate pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate.
Fold and roll pastry under, even with plate; flute as desired.
Prick bottom and side of pastry thoroughly with fork.
Bake 8 to 10 minutes or until light brown; cool on cooling rack.

4. Reduce oven temperature to 375°F.
In large bowl, beat 2 eggs and 1 cup sugar with electric mixer on medium speed until thickened.
Stir in 1/3 cup flour and the rhubarb; pour into pie crust.
Cut butter into small pieces and sprinkle over pie.
Cover edge of pastry with 2 to 3 inch strip of foil to prevent excessive browning.

5. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender.
Cool pie on cooling rack while preparing meringue.

6. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy.
Beat in 1/4 cup sugar, 1 tbsp at a time, until stiff and glossy (do not under beat).
Spread meringue over rhubarb mixture to edge of crust.
Bake 6 to 8 minutes or until light brown.
Cool pie away from draft, about 30 minutes.

Makes: 8 servings

Sunday

Chocolate Banana Cream Pie


Ingredients:

3 bananas, sliced
2 egg yolks, beaten
1 prepared eight inch graham cracker pie crust
2 cups milk, divided
¾ cup sugar
½ cup whipping cream
¼ cup cornstarch
¼ cup plus 1 tbsp cocoa
1 tsp vanilla extract
¼ tsp salt

Directions:

1. Mix sugar, cornstarch, ¼ cup of cocoa and salt
in top of a double boiler. Blend in ½ cup of the
milk and egg yolks; then stir until smooth.
Stir in the remaining milk.

2. Cook over boiling water stirring constantly until
thickened (5 to 6 minutes).
Remove from heat then stir in vanilla and allow to cool slightly.

3. Arrange a third of the slices of banana in the pie crust.
Spoon half of the chocolate mixture over top of bananas.
Repeat layering cover loosely and place in refrigerator
for 15 to 20 mins.

4. Beat whipping cream with an electric mixer
at high speed until soft peaks form. Top each serving
with whipped cream and garnish with remaining banana
slices and remaining cocoa.

















Thursday

Easy Triple Layer Lemon Pie


Ingredients:

2 pkg(3.4 oz) lemon instant pudding mix
2 cups cold milk
1 tbsp lemon juice
1 graham cracker pie crust (6 oz)
1 tub (8 oz ) whipped topping, thawed, divided
Directions:

1. Beat pudding mixes, milk and juice with whisk 2 minutes
(Mixture will be thick). Spread 1 1/2 cups onto bottom of crust.

2. Whisk 1/2 the whipped topping into remaining pudding
mixture; spread over pudding layer in crust.
Top with remaining topping.

3. Refrigerate 3 hours or until set.

Makes: 8 Servings

Easy Pistachio Bar Dessert



Ingredients:

36 chocolate sandwich cookies with white filling,
finely crushed (about 3 cups)

6 tbsp butter or margarine, melted
2 pkg (3.4 oz each) pistachio flavor instant pudding mix
2 cups cold milk
1 tub (8 oz) frozen whipped topping, thawed and divided
1/2 cup toffee bits

Directions:

1. Mix cookie crumbs and butter until well blended.
Press onto bottom of 13 x 9 inch pan. Refrigerate until ready to use.

2. Beat pudding mixes and milk in large bowl
with whisk 2 min; spread 1 1/2 cups onto bottom
of crust. Stir half the whipped topping
into remaining pudding; spread over pudding layer in pan.
Cover with remaining topping and toffee bits.

3. Refrigerate 4 hours or longer until firm.

Yield: 32 Servings

Substitute 1/2 cup chopped dry roasted peanuts for toffee bits if desired.

Wednesday

Irish Cream Chocolate Cheesecake


Ingredients:

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tbsp butter(not margarine!), melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) tub sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled.
3 eggs
1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees F.
For crust:
In a medium bowl, combine crushed chocolate wafers,
melted butter and cinnamon; toss gently to mix.
Press mixture onto the bottom and up the sides
of a 9 or 10 inch spring form pan. Set aside.

2. For filling:
In a large bowl, combine cream cheese, sour cream, sugar
and melted chocolate. Beat with an electric mixer on
medium to high speed until smooth. Using a wooden
spoon stir in eggs just until combined. Stir in liqueur,
whipping cream or milk and vanilla.

3. Pour filling into the crust lined pan.
Place spring form pan in shallow baking pan.
Bake for 50 to 60 minutes or until center appears
nearly set when gently shaken.

4. Cool in spring form pan on a wire rack for 15 minutes.
Using a small sharp knife loosen from side of pan.
Cool for 30 minutes more. Remove side of spring form pan.
Cool for 1 hour. Cover and chill for at least
6 hours or up to 24 hours.

Makes 16 servings.

*Note:
If using a 10 inch spring form pan use 1 3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter melted for the crust.



Irish Banoffee Recipe(Banana Toffee Pie)


Ingredients:

1 1/2 cups graham cracker crumbs
1 cup butter
1/2 cup white sugar
3 tsp ground ginger
1 (14 oz) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream(from the milk case not the frozen topping)

Directions:

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.

2. In a sauce pan boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.

3. Open can and pour toffee into pie crust. Allow to cool.

4. Slice bananas over toffee.

5. Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

Yield: (1) 9 inch pie, 8 Servings

Note:
By the way, please don't worry about the can exploding. Do, however, make sure that you are around to top up the water as it boils off. Also, be careful when you open the can, the second it is punctured the boiling hot milk oozes out. Wrap the can and the can-opener in an old towel, thus protecting your hand while opening.

Tuesday

Brownies Supreme Recipe


Ingredients:

13 tbsp butter (no substitutes)
6 1/2 oz unsweetened chocolate, coarsely chopped
1 1/2 cups sifted cake flour or all purpose flour
3/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 1/4 tsp vanilla
1 1/4 cups coarsely chopped walnuts, toasted

Directions:

1. Grease a 13x9x2 inch baking pan; set aside. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder, and salt. Set aside.

2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or until lemon colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed until combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 F. oven for 30 minutes or until brownies appear set.

3. Cool in pan on a wire rack. Makes 15 servings.

Grape and Pear Pie


Ingredients:

(Use your own recipe for 2 ((9-inch)) pie crusts or purchase
2 rolled refrigerated unbaked pie crusts, not frozen.)

1/3 cup all purpose flour
1/4 cup packed brown sugar
2 tbsp butter, melted
1 tsp finely shredded orange peel
5 cups seedless red or black grapes
2 medium red pears, cored and sliced (2 cups)
1 egg white

Directions:

1. Preheat oven to 375 F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter and orange peel. Add grapes and pears; toss together.

2. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12 inch circle. Wrap pastry around rolling pin; unroll in 9 inch pie plate. Ease pastry into pie plate being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.

3. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes longer or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven.

4. Cool 6 hours. Store loosely covered in refrigerator up to 24 hours.

Friday

Weight Watchers 6 point Chocolate-Peanut Butter Pie

Ingredients:

1/2 cup reduced fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp lemon juice, canned or bottled
1 cup lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips
6 oz Ready Crust 25% Less-Fat Graham Cracker pie crust

Directions:

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.

2. Gradually beat in milk and lemon juice. Fold in whipped topping and 4 tablespoons of mini chocolate chips.

3. Spoon peanut butter mixture into prepared pie crust. Sprinkle remaining 1 tablespoon of chocolate chips over top.

4. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight).

5. Slice into 10 pieces and serve.

6 points a slice.

Tuesday

Easy Shamrock Pie

Ingredients:

1 quart vanilla ice cream, softened
1 (12 oz.) can frozen limeade, thawed
2 drops green food coloring
1 (6 oz) graham cracker pie crust

Directions:

Place the softened ice cream in a large mixing bowl. Pour the limeade in with the ice cream, then add the food coloring using more if you want a darker green color. Use an electric mixer on medium speed and beat the mixture until well combined.

Spoon the ice cream mixture evenly into the pie crust. Cover with lid or foil and freeze until firm, between 2 and 4 hours. Let stand at room temperature 10 minutes before cutting.

Top this ice cream pie with some freshly whipped topping and crushed green peppermint candies. (optional)

Serves 8.

Easy Strawberry Chiffon Pie


Ingredients:

1 pre-baked pie shell
1 envelope unflavored gelatin
3/4 cup sugar
1/3 cup water
3 egg yolks, beaten
3 tbsp lemon juice
dash salt
2 1/2 cups fresh strawberries, crushed (about 1 1/2 cups after crushing)
3/4 cup whipping cream
fresh strawberries, halved (optional)

Directions:
1. Pre-bake pie shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1 1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.

2. In a chilled large mixing bowl beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired garnish with halved strawberries.

Makes 8 slices

Sunday

Slow Cooker Apricot Nut Bread

Ingredients:

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 tbsp grated orange peel
1 tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Directions:

1. Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely.
Flour the knife often to keep the cut up fruit from sticking together.

2. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

3. Combine the milk, egg, orange peel, and oil.

4. Stir the flour mixture and the whole wheat flour.

5. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit.

6. Cover and place on a rack in the slow cooker,
but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

7. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes.
Serve warm or cold.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
Makes 4 to 6 servings.

In case you are wondering what a baking unit is; some manufacturers produce these. I know some people use a regular loaf pan and cover with foil. Also 1, 1 1/2 and 2 quart molds work.

Wednesday

Lemon Curd Bars Recipe


Ingredients:

1 cup unsalted butter
2 cups flour
1 cup sugar
1/2 tsp baking soda
1 (10 oz) jar lemon curd
2/3 cup flaked coconut
1/2 cup sliced almonds



1. Preheat oven to 375 degrees F. (190 degrees C.).

2. In a large mixing bowl cream the butter.
Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs.

3. Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan.
Bake at 375 degrees F. (190 degrees C.) for 10 minutes. Remove and let cool slightly.

4. Spread the lemon curd over the baked layer.
To the remaining 1/3 of crumb mixture add the coconut and the almonds.
Sprinkle over the top of the lemon. Press topping slightly into the curd before baking.

5. Lower oven temperature to 350 degrees F. (175 degrees C.).
Bake bars for 25 minutes or until lightly browned.

Yields 40 Squares.

Best Ever Brownies

Ingredients:

4 oz unsweetened chocolate
1 stick unsalted butter, room temperature
1 1/4 cups plus 1 tbsp sugar
1/2 tsp vanilla extract
3 large eggs, room temperature
3/4 cup flour
8 oz cream cheese, chilled
1 1/2 tsp flour
5 tbsp sugar
1 large egg, room temperature
1/4 tsp vanilla extract

Directions:

1. Preheat oven to 300F.

2. Lightly grease an 8 inch square pan with butter or vegetable oil.

3. Melt the chocolate and butter in the top of a double boiler placed over simmering water.

4. Cool mixture for about 5 minutes.

5. Place the 1 1/4 cups plus 1 tbsp of sugar in a medium sized mixing bowl and pour in the chocolate mixture.

6. Using an electric mixer on medium speed mix until blended (about 25 seconds).

7. Scrape the bowl with a rubber spatula and add the 1/2 tsp of vanilla.

8. With mixer on medium low speed, add the first 3 eggs, one at a time, blending after each addition until the yolk is broken and dispersed (about 10 seconds each).

9. Scrape bowl after the last egg and blend until velvety (about 15 more seconds).

10. Add the 3/4 cup of flour on low speed and mix for 20 seconds; finish the mixing by hand being certain to mix in any flour at the bottom of the bowl. Set aside.

11. Mix cream cheese, 5 tbsp of sugar, 1/4 teaspoon of vanilla, 1 1/2 teaspoons of flour and the last egg in a food processor. Process until blended (about 45 seconds). Set aside.

12. Spread about 2/3 of the brownie batter in prepared pan.

13. Spread the cream cheese filling over the brownie batter.

14. Using a spoon, scoop the remaining brownie batter over the filling in nine equal mounds, arranged in rows of threes so that there is some space between them.

15. Run a chopstick or the handle of a wooden spoon back and forth the length of the pan, making parallel lines about 1 1/2 inches apart. Do the same thing in the other direction as if making a grid; this will marbleize the two mixtures.

16. Shake the pan gently back and forth to level the batter.

17. Bake the bars at 300F. on the center oven rack until a toothpick inserted in the center comes out clean or with some moist crumbs, about 50 minutes.

18. Allow the brownies to cool for 1 hour before cutting.

Sunday

Strawberry Layer Cake


Ingredients

Cake
2 1/4 cups cake flour (not self-rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 sticks (10 Tbsp) unsalted butter, softened
1 1/3 cups sugar
2 tsp strawberry or vanilla extract
2 large egg whites plus 2 whole eggs
1 1/4 cups buttermilk

Strawberry Meringue Butter cream
1 (10 oz) pkg frozen halved strawberries in syrup, thawed
1 1/4 cups sugar
1⁄4 cup water
5 large egg whites, at room temperature
1/4 tsp cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color

Filling
1 lb container strawberries, hulled and diced
1/2 cup reduced sugar strawberry preserves, scraped through a sieve

You’ll also need: baking spray, candy thermometer

Directions

1. Heat oven to 350ºF. Coat two 8 x 2 inch round cake pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment.

2. Cake:

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.

3. Bake for 38 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack and cool completely.

4. Butter cream:
Puree strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low and simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.

5. In a saucepan, bring 1 cup of sugar and the water to a boil over high heat stirring to dissolve sugar. Boil without stirring until syrup reaches 240ºF on a candy thermometer, about 5 minutes.

6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.

7. Meanwhile, in a large bowl, combine butter, strawberry puree and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate butter cream 1 hour or until spreadable.

8. To Assemble:
Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate and spread with 2/3 cup butter cream. Arrange 1/3 of the diced strawberries in a layer over butter cream. Spread 2 tbsp jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with butter cream. Pipe butter cream “kisses” on top if desired.

Yield: 12 Slices

Saturday

Mock Apple Pie Recipe

Ingredients:

1 1/2 cups sugar
1 tbsp cream of tartar
2 cups water
21 buttery round crackers,(Ritz or Hi-Ho type).
1 (9 inch) unbaked pie shell
1 1/2 tsp ground cinnamon
2 tbsp butter

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium saucepan, mix together sugar, cream of tartar and water. Bring to a boil and boil for 1 minute. Drop in buttery round crackers and boil 2 minutes longer.

3. Pour cracker mixture into pie shell. Sprinkle with cinnamon and dot with butter.

4. Bake for 35 to 40 minutes.

Yield 8 servings

Friday

Blueberry Pie


Ingredients:

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tbls butter

Directions:

1. Preheat oven to 425 F.

2. Mix sugar, cornstarch, salt and cinnamon. Sprinkle over blueberries.

3. Line pie dish with one crust. Pour berry mixture into the crust and dot wit butter. Place top crust over the filling. Crimp and flute edges. Place pie on a cookie sheet or a pizza pan to catch any possible boil overs.(This is a big clean up saver).

4. Bake pie on lower shelf of oven for about 50 minutes or until crust is golden brown.

Cherry No-Bake Cream Cheese Pie


Ingredients:

1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar
1 cup frozen whipped topping, thawed
1 graham cracker crust
1 can cherry pie filling

Directions:

1. Blend cream cheese with powdered sugar.

2. Add whipped topping and pour into crust.

3. Cover with cherry pie filling and chill until serving (at least 2 hours or until firm).

Yield: 8 Servings

No Bake Strawberry Cream Pie


Ingredients:

28 chocolate sandwich cookies, crumbled and divided
1/4 cup melted butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) tub frozen whipped topping, thawed

1/2 cup hot water
1 1/2 tsp sugar free strawberry gelatin
1 1/2 cups fresh strawberries, sliced and sweetened
3 to 4 tbsp lemon juice

Directions:

1. Place cookies in a food processor and pulse into fine crumbs. Reserve 1/4 cup crumbs for garnish. Add melted butter to crumbs and stir until well blended.

2. Place crumbs in a 9 1/2 inch pie pan and press to sides and bottom forming a crust.

3. Place strawberry gelatin in a bowl, add hot water and stir until gelatin is incorporated. Cool and stir in sweetened condensed milk and lemon juice.

4. Fold whipped topping into gelatin mixture then fold in strawberries. Place mixture into cookie crust and sprinkle with reserved cookie crumbs.

5. Refrigerate at least 4 hours before serving.

Yield: 8 Servings