Irresistible peanut butter cookies (Crisco)

Ingredients:

3/4 cup Jif Creamy peanut butter cookies

½ stick Crisco all-vegetable shortening sticks

0r ½ cup Crisco all vegetable shortening

1 ¼ firmly packed brown sugar

3 tbs. milk

1 tbs. vanilla extract

1 LG egg

1 ¾ cup Flour

¾ tsp. baking soda

¾ tsp. salt

Directions:

Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electronic mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2 – inch apart onto grease baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake on a baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Toll House Pie

Ingredients:

2 eggs

1/2cup flour

1/2cup sugar

1/2cup brown sugar

1cup (2 sticks) of butter, melted

6oz chocolate chips

Nuts are optional (1cup either pecans/walnuts)

1 9” unbaked pie shell

Directions:

Preheat oven to 325 degrees. Beat eggs until foamy. Add flour and sugar. Add butter mix well. Add chips and nuts. Pour into shell. Bake 45-60 mins. Let it sit for 30 mins. Serve warm. Top with whipping cream/or ice cream if desired.

Chocolate Frosting

Ingredients:

1 lb powder sugar = 4 cups

½ cup Milk

2 tsp Vanilla

4 square’s of unsweetened chocolate

1 cup of melted butter

Directions:

Add Melted butter & chocolate together than add the rest of the ingredients & beat.

Homemade Chocolate Cake (The Best Ever)

Ingredients:

3 squares unsweetened chocolate (melted)

1 cup butter

2 ¼ cup brown sugar

3 eggs

1 tsp vanilla

1 cup sour cream

1 cup boiling water

2 cup flour

2 tsp baking soda

Directions:

Beat butter & brown sugar, add eggs. Beat for 5 mins, add chocolate, beat. Add sour cream & flour & soda (alternating). Then add boiling water. Bake @ 350 degrees for 25-35 mins.

Mock Wendy's Frosty

Ingredients:

1 CUP Nonfat (skim) milk
2 TBSP Sugar-Free, Fat Free Chocolate Pudding Mix
1 TSP Vanilla Extract
1 TSP Unsweetened Cocoa
1/2 TBSP Splenda (2-3 small packets)
2 TBL Cool-Whip Free (optional)
7 Ice Cubes (we did 9-10 in order to make it more thick, 7 just didn't do it)

Directions:

Place all in a blender that chops ice well. Blend until all is well mixed and all of the ice is chopped up. Mixture should be nice and thick. I like to pour the drink in a Starbucks cup or some other attractive-looking container!

This recipe makes almost 20 ounces, which I personally think is too much for one serving. I highly suggest dividing this recipe in half or share the full recipe version with someone special.

*77.4 Calories/serving, 1 WW point/serving

Caramel Oatmeal Bars

Ingredients:

1 1/2 c flour

1 1/2 c oats

1 1/8 c brown sugar

3/4 tsp baking soda

3/4 tsp salt

1 c butter

1 1/2 c choc. chips

1 c Mrs Richardson's butterscotch caramel sauce

4 Tbsp flour

Directions:

Mix flour, oats, sugar, soda, salt, and butter to crumble. Press 1/2 into greased pan. Bake at 350 degrees for 10 minutes. Sprinkle choc. chips on top. Mix caramel and flour together and drizzle over choc. chips.

Crumble other 1/2 of mixture over top. Bake 15-20 minutes. Chill.

Cinnamon Bundt Bread

Ingredients:

2/3 c brown sugar

1/2 c melted butter

1/2 c sour cream

3/4 c chopped pecans

Directions:

Mix all together. 2 cans Pillsbury cinnamon rolls, cut each roll into fourths. Toss rolls in mixture. Put in greased bundt pan. Bake at 350 for 30-40 minutes. Drizzle frosting over the top.

Super Chocolate 113 Calorie Brownies

Ingredients:

1/4 C unsweetened applesauce

1 tsp vanilla extract

4 egg whites

1 C sugar

1/4 C unbleached, all-purpose flour

1/2 C unsweetened cocoa powder

1/2 tsp instant espresso powder (optional - does not give brownies a coffee flavor)

1/2 tsp baking powder

1/2 tsp salt

1/4 C mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 deg. Spray 8" x 8" non-stick cake pan with cooking spray. In medium bowl, using a sturdy whisk or spatula, mix the egg whites, applesauce, vanilla and sugar until well combined. Add flour, cocoa powder, espresso powder, baking powder and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle chocolate chips evenly over the top. Bake brownies for 20-22 mins or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack and allow them to cool 5 mins. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

These are very rich, so the small brownie is all you need for your chocolate fix and only 113 calories unlike traditional double chocolate brownies, which have 260 calories per serving.

*2 WW pts per brownie

Grandma's Peanut Butter Fingers

Ingredients for bars:

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1/2 tsp vanilla

1 tsp baking soda

1 tsp salt

2 cups flour

1 ½ cups instant oatmeal

2 cups peanut butter

Ingredients for Frosting:

1 cube butter melted

2 tablespoons of cocoa

1/4 cup milk

3½ cups powdered sugar

1 tsp vanilla

Directions:

Preheat oven to 375. Mix all ingredients, but peanut butter, then put on ungreased cookie sheet. Press dough to pan, then roll with glass cup across to flatten. Bake 15 mins in 375 degree oven. While the other ingredients are cooking, place peanut butter in separate bowl and beat with mixer ( I also microwave for a few seconds to soften). Take pan of other ingredients out of oven and pour Peanut Butter over the top of mixture and spread. Let sit for 20 to 30 minutes. Beat together ingredients for frosting and spread over the peanut Butter fingers. If you like a little more chocolate you can 1 and 1/2 the recipe for the frosting.

Grandma John's Applesauce Cookies

Ingredients:

2 cup applesauce

1 teaspoon baking soda

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

½ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon salt

1 package (12 oz.) chocolate chips

½ cup nuts (optional)

Directions:

Blend applesauce and baking soda with non metal spoon. Let stand. Cream sugar and shortening. Add eggs and blend well. Combine flour, cinnamon, cloves, nutmeg and salt. Alternate adding applesauce and dry ingredients into creamed mix. Add chocolate chips and nuts. Bake at 325º for 12-15 minutes. Makes about 4 dozen cookies. Enjoy!

*2 WW pts per cookie

Easy Pumpkin Spice Cookies

Ingredients:

1 box spice cake mix

1 can pure pumpkin (15oz. can)

Non-stick cooking spray

Directions:

Preheat oven to 350. Spray cookie sheets with non- stick cooking spray. In a large bowl mix together the cake mix and the canned pumpkin. Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes. Makes 48 cookies

*May add chocolate chips if preferred, but it will change point values

*1 point per cookie

Pineapple Zucchini Cake with Cream Cheese Frosting

Ingredients for Cake:

3/4 cup all-purpose flour

3/4 whole wheat flour

1 cup granulated sugar

1/2 cup flaked coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg, optional

1 pinch ginger, optional

3 tbsp canola oil

2 whole large eggs

1 tsp vanilla

2 cups grated zucchini, unpeeled

20 oz. can crushed pineapple in juice, drained

Ingredients for Frosting:

8 oz. 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points). Serving size 1 slice.

Calories: 224, 5 Points Values

Heavenly Baked Peaches

Ingredients:

1 15 oz. can sliced peaches in extra light syrup, drained

2 TBS flour

2 TBS brown sugar

1/2 tsp cinnamon

3 TBS oats

Directions:

Preheat oven to 375 degrees. Mix together flour, brown sugar, oats, and cinnamon. Mix with peaces in a small baking dish. Bake 30 minutes. Makes three 2/3 C servings. You can substitute any fruit (fresh, frozen or canned). Optional: Top with vanilla yogurt or cool whip (not included in calorie info).

163 calories

Banana Bread

Ingredients:

2 C flour

3/4 C sugar

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

3/4 C milk

1/4 C applesauce

1 1/2 C mashed bananas

Directions:

Preheat oven to 350. Grease bread loaf pan (unless it's nonstick). Mix all dry ingredients into a large bowl, make sure to mix well. Mix all wet ingredients in another bowl, mix thoroughly. Add wet mix to dry mix and stir thoroughly. Put into bread loaf pan and cook for approx. 55-65 minutes. (Start checking the color around 50 mins, should be a nice golden brown. Insert a toothpick in the center to check if it's done. Toothpick may be moist from bananas, but just make sure it's not moist from batter.) Let bread cool in pan for about 5-10 mins. Run a knife along outside edges to loosen sides. You can add chocolate chips to make it even sweeter. This bread is great warm with peanut butter on it! Makes 12 slices.

149.4 calories

Homemade Oreo Cookies

Ingredients for cookies:

2 boxes devils food cake mix

4 eggs

1 cup margarine

1 tsp. vanilla

Directions:

Mix cake mix, margarine, eggs and vanilla. Roll into cherry size balls. (Best if you use a melon baller.) Bake at 350º for 8 to 10 minutes.

Ingredients for icing:

8 oz. cream cheese

½ cup margarine

1 tsp. vanilla

3½ cups powdered sugar

Directions:

Cream together until frosting texture. Put lots of filling between two cookies. May need to let frosting set up in the refrigerator for a few minutes.

So Delicious!!