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Weight Watchers 6 point Chocolate-Peanut Butter Pie


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


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.


Easy Shamrock Pie


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


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


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)

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


Slow Cooker Apricot Nut Bread


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


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.
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.


Lemon Curd Bars Recipe


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


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


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.


Strawberry Layer 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

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


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


Mock Apple Pie Recipe


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


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


Blueberry Pie


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


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


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


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


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


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


Chocolate Mocha Sweetheart Brownies


4 squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 tsp vanilla
1 cup flour
1/2 cup International (brand name) Suisse Mocha Café Instant Coffee, or any other flavor
6 squares semi-sweet baking chocolate


HEAT oven to 350°F. or 325°F. if baking brownies in glass baking dish.

1. Line a 13x9 inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

2. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended then spread into prepared pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely. Use foil handles to remove from pan. Cut into shapes with 1 1/2 inch heart shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi sweet chocolate as directed on package. Dip tops of brownie hearts in chocolate. Refrigerate until chocolate is firm.

Pineapple Bavarian Dessert

1 tablespoon plain gelatin
¼ cup cold water
1 (9 oz) can crushed pineapple
1 cup whipping cream or evaporated milk, chilled
Juice of 1 lemon (3 tablespoons)
¼ cup sugar

1. Soften gelatin in the cold water. Drain juice from pineapple and heat to boiling; stir in gelatin until dissolved, then set aside to cool.

2. Chill the cream or evaporated milk thoroughly, either by pouring into freezing tray of refrigerator for an hour or two or by placing in a bowl of cracked ice and salt.

3. When well chilled, beat in chilled bowl with rotary beater until fluffy; add lemon juice and sugar and beat until very stiff.

4. Fold in gelatin mixture and crushed pineapple.

5. Chill in refrigerator until firm and serve cold.

5 servings

Quadruple Chocolate Brownies

1 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
1 oz bittersweet chocolate, melted
1/4 cup water
1 tsp instant coffee, dissolved
1/4 cup margarine (not butter), melted
1/3 cup vegetable oil
1 egg
3 tsp vanilla extract
2 tbsp chocolate syrup
1 box Betty Crocker Original Supreme Brownie Mix
1 packet Betty Crocker Brownie Mix Hershey's syrup (included in mix box)
2 cups chopped walnuts

1. Preheat oven to 350F degrees.

2. Generously butter bottom only of a 9"x13" or 9"x9" baking pan.

3. Combine melted chocolates, water, coffee, margarine, oil, egg, vanilla, 2 tablespoons Hershey's syrup, and Hershey's syrup packet from brownie mix; mix well.

4. Add brownie mix and stir by hand just until batter is barely moist.

5. Add nuts and mix by hand.

6. Pour batter into pan and bake at 350F degrees until toothpick comes out clean: (9"x13" pan, bake for 36 to 45 minutes); (9"x9" pan bake for 46 to 60 minutes).
Make sure not to overbake.

7. Remove from oven and set aside to cool before cutting.

20 Servings


Easy Gooseberry Pie Recipe


2 (9 inch ) pie crusts
1 cup sugar
1/2 cup flour
4 cups fresh gooseberries
2 tbsp butter


1. Preheat oven to 425 degrees F. (220 degrees C.) In a small bowl, mix together sugar and flour.

2. Place 2 cups of berries in a pastry lined 9 inch pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.

3. Bake in preheated oven for 35 to 40 minutes or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over browning. If you do so, remove the foil for the final 15 minutes of baking.


Chocolate Zucchini Cake Recipe


2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup cocoa
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 lb raw zucchini, shredded
1 tsp vanilla extract
1 cup coarsely chopped pecans
powdered sugar

1. Generously grease and flour a 10 inch bundt pan. Preheat oven to 350°.

2. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.

3. In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.

4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.

5. Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift powdered sugar over cake before serving.

Store in airtight container with half an apple and refrigerate. Apple keeps cake moist and fresh longer.


Red Velvet Cake Recipe


cooking oil for the pans
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish


1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2 inch ) round cake pans.

2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

3. Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean. (about 30 minutes).

5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time; invert the cakes onto a plate and then re-invert them onto a cooling rack; rounded sides up. Let cool completely.

Frost the cake. Place 1 layer rounded side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2 inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

16 oz cream cheese, softened
4 cups sifted powdered sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla

1. In a stand mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese, sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy (about 5 minutes). (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)

2. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff before using. May be stored in the refrigerator for 3 days.

Apple Shortbread Pie Recipe

Crust Ingredients:
2 cups all purpose flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten

Filling Ingredients:
1 1/4 pounds Jonathan apples (peeled, cored and cut into 1/4 inch slices)
1/2 cup light brown sugar, packed
1 tablespoon all purpose flour
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg


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

2. Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture and set aside. Press the rest of the mixture onto the bottom and sides of an 8 inch pie pan.

3. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust and sprinkle reserved crumb mixture evenly over top.

4. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes or until top is golden brown and filling is bubbling.


Easy Chocolate Fudge


3 cups(18 oz) semi sweet chocolate chips
1 (14 1/2 oz) can sweetened condensed milk (not evaporated milk)
dash of salt
1/2 to 1 cup chopped nuts(optional)
1 1/2 teaspoon vanilla


1. Line an 8 or 9 inch square pan with aluminum foil. Bring foil up so edges can be grasped from above pan. Butter the top side of foil and set aside.

2. In a heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts if desired, and vanilla. Pour mixture into pan and level out.

3. Chill 2 hours or until firm. Grab foil by edges and lift from pan. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

Makes 2 lbs


Slow Cooker Black Forest Cake Recipe


  • 1/2 cup butter
  • 1 (8 ounce) can crushed pineapple, drained and juice reserved
  • 1 (21 ounce) can cherry pie filling
  • 1 (18.25 ounce) package chocolate cake mix


  1. Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside.
  2. Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.
  3. Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.