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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


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




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


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



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)


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


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




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


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




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


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


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.




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


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.



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)


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.


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


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.



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


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


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.



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


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


Caramel Bars Recipe

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*

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.