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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


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



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


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.




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)


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




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)


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




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


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



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


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




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)


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




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


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




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


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.




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


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:

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