Pumpkin Coffee Cake by Debbie Wilson
Makes one 9x13" cake

• 1 stick butter, at room temperature
• 1c sugar
• 1c brown sugar, lightly packed
• 2 whole eggs
• 2 egg whites
• 1 1/2c (about 1 can) pumpkin puree
• 1 c non-fat greek yogurt or sour cream (I used non-fat Fage Greek Yogurt)
• 2t vanilla
• 4c flour
• 2t baking powder
• 1t baking soda
• 1t salt
• 2t cinnamon
. 1t ginger
• 1/2t nutmeg
• 1/4t cloves
For the swirl
• 2T cinnamon
• 3/4c brown sugar, lightly packed

Preheat oven to 350F. Prepare a 9x13" pan by buttering it. In a large mixing bowl, cream butter and the two sugars. Add the eggs one at a time, incorporating each before adding the next. In a separate bowl, mix together the pumpkin, yogurt and vanilla. In another bowl, sift together the flour, spices, baking powder, salt and baking soda. Add half the flour mixture to the butter mixture and combine. Add half the pumpkin mixture and combine. Repeat with the rest of the flour and the remainder of the pumpkin. Pour a alittle less than half the batter into the pan and spread out. In a small dish, mix cinnamon and brown sugar. Sprinkle the about 1/3 of the sugar mixture on the batter in the pan. Plop a few blobs of batter evenly around the pan. Dust with more sugar. Pour out the rest of the batter and smooth as best you can (it'll be tricky, because it won't stick to the batter below it.) Evenly sprinkle the remainder of the sugar over the whole top of the cake. Bake for about 40-45min, or until a skewer inserted in the center comes out clean.

*I substituted 2 cups of whole wheat flour for 2 cups of white reg. flour

Very Wild Rice Salad by Iris Durand

4 cups water
1 tsp. salt
1 cup wild rice (approx. 6 ounces)
½ cup finely chopped dried Calimyrna figs – or golden raisins (I use the raisins.)
1/3 cup chopped toasted pecans (approx. 1 ½ ounces)
1/3 cup chopped toasted unsalted cashews (approx. 1 ½ ounces)
¼ cup finely chopped green onion tops
2 Tbsp. finely chopped celery – or corn (I use the celery)
2 Tbsp. finely chopped red onion
2 Tbsp. raspberry vinegar or red wine vinegar
1 Tbsp. fresh lemon juice
1 minced clove of garlic
1 tsp. Dijon mustard
1 tsp. sugar
¼ cup vegetable oil
¼ cup olive oil

Combine 4 cups of water and salt in a medium saucepan and bring to a boil. Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, approx. 45 minutes. Drain well and cool. Transfer to a large bowl. Mix in raisins, pecans, cashews, green onion tops, celery and red onion. This can be prepared a day in advance. Cover and refrigerate. Mix vinegar, lemon juice, garlic, mustard and sugar in a blender. With the blender running, gradually mix in vegetable and olive oils. (If done a day ahead, I store this separately in a jar in the refrigerator.) Pour dressing over rice mixture and toss – several hours before serving. Season salad with salt and pepper to taste.

A good source for wild rice (good quality and less expensive) is Christmas Point Wild Rice Co: (800) 726-0613 or www.christmaspoint.com

Corn Dip by Peggy Hoffmaster

3 - 11ox cans of Mexican Corn drained
1 - 4oz can of diced green chiles
5 green onions chopped
1 jalapeno pepper diced
1 - 8oz sour cream
3/4 C mayonnaise
1 - 10oz shredded cheese
Mix and refrigerate at least 2 hours overnight is best. serves 12

Burrito Casserole by Marianne Barnes
Flour tortillas
1 lb hamburger
1 onion
1 jar thick picante sauce
1 package taco seasoning
1 small container sour cream
1 egg
1 Can of refried beans
Shredded cheddar cheese
Bag of resturant tortilla chips
Brown hamburger and onion. Drain off grease. Put back in pan and add picante sauce. How much you add is up to your taste. I usually add at least half a bottle. Add taco seasoning and mix together. Simmer for 10 minutes. Mix in a small bowl 1 egg and a small container of sour cream. Beat together. Line the bottom of a pan with flour tortillas (I use a long glass container). Layer the following over the flour tortillas: refried beans, meat mixture, sour cream mixture, cheese. I usually have 2 layers. Top with tortilla chips. Put cheese on top of chips. Bake in 350 degree oven until hot and cheese melted.

CURRIED SHRIMP TARTS by Pam Booth
1 Cup chopped cooked shrimp
1 8-0z package softened cream cheese
3 T. chopped green onions
1 T. fresh lime juice
¾ tsp. curry powder
¼ tsp. ground red pepper
2-1/2 T. jarred mango chutney
Mix all together and place in mini-phyllo pastry shells. I served these cold at our lunch, but at home I heated them briefly in a 300 degree oven, and they were twice as delicious that way.

CHICKEN SPAGHETTI by Pam Booth

Cook and drain spaghetti. Toss with cooked and cubed chicken breasts and approx 3/4 cup each of onion, bell pepper, and celery, sautéed. Then add chopped green olives, mushrooms, 1 can cream of celery soup and 1 carton sour cream. Put in casserole dish and top with variety of cheeses (swiss/cheddar/muenster and/or jack). Bake at 350 for 30 minutes (cut like a lasagna). Can also be made in a slow cooker.

Juli’s Great Pumpkin Cookies

Ingredients:

3 ½ C all purpose flour
5 C quick oats
1 ¾ t baking soda
2 t ground cinnamon
1 t salt
3 ½ sticks butter or margarine, softened
1 C white sugar
1 ½ C dark brown sugar
1 can (15 oz) 100% pure pumpkin
2 large eggs
1 ¾ t vanilla extract
1 ½ C chopped walnuts
1 ½ C golden raisins

Directions:

Mix first five ingredients in medium bowl.
Beat butter & sugars in large bowl until light & fluffy.. Add eggs, one at a time, then pumpkin and vanilla and mix well.
Gradually add flour mixture and mix well. Stir in nuts & raisins.
Drop by large scooper onto greased baking sheet (or silpat or sheet lined with parchment paper).
Bake in pre-heated 350o oven for 14 to 16 minutes, or until firm and lightly browned. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
Makes about 4 – 5 dozen cookies.

Recipe for Spinach Cheese Squares from Iris

1 cup flour
1 tsp salt
1tsp baking powder
2 eggs, beaten
4 T melted butter
1 cup milk
1 package chopped spinach - thawed, uncooked, squeezed
3/4 pd cheddar cheese, shredded

Mix all together. bake in 9"x9" pan for 35-40 minutes at 350. Loosen sides from pan. Let stand 5 minutes. Serve hot.

JANS FRESH APPLE CAKE by Lee Tuttle

11/4 C Cooking oil
3 C diced and peeled apples
3 eggs
1 C chopped black walnuts or 1 C pecans
2 C sugar
1 teas. walnut flavoring
3 C unsifted flour
1 C raisins
1 teas. salt
2 teas. Vanilla
11/2 teas. baking soda

Blend oil, sugar, slightly beaten eggs, salt, soda, and vanilla. Add flour, reserving enough to coat the other ingredients. Fold in floured apples, nuts, and raisins. Bake in tube pan for one hour and forty minutes at 325 degrees.

BUTTERMILK SAUCE

½ C buttermilk
¼ teas. vanilla
1 stick butter
½ teas baking soda
1 C sugar

Place ingredients in large pan. Boil rapidly for two minutes. Pour over cake (while still warm) while still in mold and let stand until cool. Run knife around edge of tube. Cool one hour or overnight before removing from pan.

Freezes very well

1 C. Splenda
3 C. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist fudge cake mix or devil's food cake
1 1/3 C. water
1/2 C. applesauce
6 egg whites

Spray crockpot with nonfat cooking spray. Whisk dry pudding mix with Splenda. Whisk in the skim milk untill fully dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for 2 min. until blended. Very gently pour cake mixture over pudding mixture in crockpot. Do not mix!!! Cover and cook on HIGH for 2 1/2 hours. Serve hot.

This is yummy with a scoop of FF, SF vanilla ice cream on top! Let it melt a little and what a treat!

[ only 7 ingredients & can be a salad or fruit desert]
2 to 3 #'s green grapes
2 to 3 #'s red grapes
8 oz. cream cheese [ I use reduced fat], brought to room temperature
1/2 cup sour cream [ could use vanilla yogurt]
1/2 cup sugar [ I use 1/4 cup]
1 teaspoon vanilla [ I just splash to taste]
Topping
1 cup brown sugar [ this is way to much sugar for me..... I use about 1/4 to 1/2 cup]
1 cup favorite nuts, toasted & chopped, Pecans are what is called for, but almonds & walnuts are also good
serves 15

Wash & stem grapes & set aside [ Amy often uses just red grapes as they tend to be sweeter]
In a large bowl cream the cream cheese, sour cream, sugar & vanilla together. Add the grapes & stir to coat all the grapes. Pour into serving dish of choice. top with brown sugar, sprinkled evenly over the top; add the toasted nuts.
Refrigerate over night. [ I have made it & served it almost immediately....recipe calls for chilling for over night.]
*Alternate way to do the topping is to chop the nuts & sugar together in the food processor to coat the nuts with sugar.
**Second alternate way to do the topping is to place the nuts & brown sugar in a hot oven on a jelly roll pan or quick release aluminum foil for about 7 or 8 minutes; this caramelizes the sugar to the nuts & toasts the nuts at the same time, stir a couple times, cool, break apart over the salad.

PENNE PASTA WITI-I TOMATO SAUCE - Debbie wilson

For a light supper with a Mediterranean flair, serve this pasta side dish with grilled chicken and tossed salad.
5 ripe plum tomatoes, seeded and cut into 1/4-inch pieces
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/4 cup chopped fresh basil
1/8 teaspoon coarsely ground pepper
1/2 cup halved ripe olives
1 clove garlic, minced
6 ounces penne pasta, uncooked
1 tablespoons olive oil
1/2 cup crumbled feta cheese
Combine first 8 ingredients in a medium bowl; toss well. Cover and let• stand 15 minutes.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to tomato mixture; toss gently. Transfer to a serving dish, and sprinkle with feta cheese.
Yield: 10 servings (about ) 02 calories per liz-cup serving). PROTEIN 3.1/ FAT 3.4/ CARBOHYDRATE 15.4/ CHOLESTEROL 3 / IRON 1.5 / SODIUM 89/ CALCIUM 52
Plum tomatoes are flavorful, oblong-shaped tomatoes. They have more pulp (less juice and seeds) and usually are sweeter than round red tomatoes. Plum tomatoes are often used in sauces and in salads.

Snicker Pie - Debbie Wilson
Hope you enjoy this pie...it's a weight watchers recipe.

1/2 gallon of frozen low fat ice cream or yogurt(Vanilla)
2 small packs of lowfat nutra sweet chocolate pudding mix
1 8 oz. tub of low fat cool whip
1/2 cup of peanut butter( I like the crunchy)

Soften ice cream or frozen yogurt, mix all the stuff together and put into a pie shell, and refreeze covered.Serve and enjoy. For a few extra calories you could put it in a graham cracker or chocolate crust.
1/2 protein,1/2 fruit, 1/2 fat, 1/2 milk, 30 optional calories