Final hs recipe 2013 by ccehicks

Holiday Recipe Book By Health Science Career Center East Fall 2013

Introduction

Welcome to our Health Science Cookbook! We hope you enjoy all the recipes that are within this book. Inside you can find some of our favorite holiday dishes, many of them being an old family recipe. These dishes are simply delicious, but can also be unhealthy. Lacking on some of the nutrients needed in a daily basis; they could also contain a tremendous amount of calories, sodium, or sugar. We came up with the idea to give you a low fat version of every recipe, as well as the original. So you can still enjoy an amazing holiday meal without the excessive fats and sugars. Having the outcome of the same great taste, yet more nutrient fortified. Enjoy!

Appetizers

Bacon Wrapped Jalapeno Poppers Serves 50

Ingredients 25 fresh jalapeno peppers ● 14-16 ounces of cream ● cheese 2 cups of shredded ● cheddar cheese 2(16 ounce) packages of ● bacon ● 50 toothpicks

Directions 1. Cut stems off of peppers and cut them all in half longways. 2. Remove seeds from peppers. 3. Fill each pepper with cream cheese and sprinkle cheddar cheese on top. 4. Wrap ½ slice of bacon around each pepper half. 5. Place a toothpick in between the bacon and jalapeno firmly securing the bacon in place. 6. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. 7. Remove the jalapeno poppers when finished baking and serve when cooked.

Total Calories: 130.5 kcal Total Fat: 12.4 g

Bacon Wrapped Jalapeno Poppers- Low Fat Serves 50

Ingredients ● 25 fresh jalapeno peppers ● 16 oz. of Kraft Philadelphia light cream cheese ● 2 cups of low fat cheddar cheese ● 2(16 ounce) packages of turkey bacon ●

50 toothpicks

Directions 1. Cut stems off of peppers and cut them all in half longways. 2. Remove seeds from peppers. 3. Fill each pepper with Kraft Philadelphia light cream cheese and sprinkle the low fat cheddar cheese on top. 4. Wrap ½ slice of turkey bacon around each pepper half. 5. Place a toothpick in between the bacon and jalapeno firmly securing the bacon in place. 6. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. 7. Remove the jalapeno poppers when finished baking and serve when cooked. Calories per serving: 51.26 kcal Fat per serving: 1.9 g

MainÂ Courses

Banh Mi Recipe Serves 2

Ingredients ● 1/2 cup rice vinegar ●

1/4 cup water

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1/4 cup white sugar

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1/4 cup carrot, cut into 1/16-inch-thick matchsticks

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1/4 cup white (daikon) radish, cut into 1/ 16-inch-thick matchsticks

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1/4 cup thinly sliced white onion

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1 skinless, boneless chicken breast half

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garlic salt to taste

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ground black pepper to taste

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1 (12 inch) French baguette

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4 tablespoons mayonnaise

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1/4 cup thinly sliced cucumber

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1 tablespoon fresh cilantro leaves

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1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks

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1 wedge lime

Directions Place rice vinegar, water, and sugar into a 1. saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool. Pour the cooled vinegar mixture over the carrot, 2. radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated. While the vegetables are marinating, preheat the 3. oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan. Sprinkle the chicken breast with garlic salt and 4. pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces. Slice the baguette in half the long way, and pull 5. the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. To assemble the bahn mi sandwich, spread each 6. half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Calories Per Serving:657 calories Fat Grams Per Serving: 25.2 grams

Banh Mi Recipe-Low Fat Version Serves 2

Ingredients ●

1/4 cup water

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1/4 cup carrot, cut into 1/16-inch-thick matchsticks

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1/4 cup white (daikon) radish, cut into 1/ 16-inch-thick matchsticks

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1/4 cup thinly sliced white onion

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1 skinless, boneless chicken breast half

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garlic salt to taste

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ground black pepper to taste

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1 Whole Wheat baguette

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2 servings of Siracha Chili Sauce

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1/4 cup thinly sliced cucumber

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1 tablespoon fresh cilantro leaves

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1 wedge lime

Directions Place water into a saucepan over medium heat 1. and bring to a boil about 1 minute. Add the ingredients: carrot, radish, and onion in 2. the pan, and boil for two minutes. Drain off the water and dry off the vegetables. While the vegetables are air drying, preheat the 3. oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan. Sprinkle the chicken breast with garlic salt and 4. pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces. Slice the baguette in half the long way, and pull 5. the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. To assemble the bahn mi sandwich, spread each 6. half of the toasted baguette with siracha chili sauce, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, and cilantro leaves. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Calories Per Serving:250.5 calories Fat Grams Per Serving: 5.9 grams

Basic burger Serves 4

Ingredients ○ ○ ○ ○ ○

1 egg ½ teaspoon salt ½ teaspoon ground black pepper 1 pound ground beef ½ cup fine dry bread crumbs

Directions 1. Preheat an outdoor grill for high heat and lightly oil

grate. 2. In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately ¾ inch thick. 3. Place patties on the prepared grill Cover and cook 6 to 8 minutes per side, or to desired doneness. Calories Per Serving: 427.0 Fat Grams Per Serving: 32.1 g

Basic Burger - Low Fat Version Serves 4

Ingredients ○ ○ ○ ○ ○

2 tablespoon Soy flour ½ teaspoon salt ½ teaspoon ground black pepper 1 pound 93% lean ground beef ½ cup fine dry bread crumbs

Directions 1. Preheat an outdoor grill for high heat and lightly oil

Calories Per Serving:247.7 Fat Grams Per Serving: 7.9 g

Big Green Egg SMOKED TURKEY Serves 4

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

16 cups (1 gallon) water ½ cup firmly packed brown sugar Rind of 1 navel orange 3 sprigs rosemary 1 cup kosher salt 3 yellow onions, quartered 2 heads garlic, halved 1 (12-pound) turkey 2 lemons, quartered 10 sprigs thyme 10 sprigs sage 1 cup chopped potatoes ¼ cup olive oil Freshly ground black pepper Garlic powder

Equipment ● ● ● ● ● ●

Big Green Egg Plate setter hickory chips V-Rack 9 by 13-inch Drip Pan lined with aluminum foil instant read thermometer

Directions Preheat the EGG to 350 degrees F (177 degrees C) 1. Without Plate Setter. Pour the water into a large bowl. Add brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove turkey from the brine, rinse well to remove 4. the brining liquid, and pat dry with paper towels. Discard the brining liquids and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder. Scatter 1 cup of the hickory chips over the hot coals, and using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip pan on the Plate Setter and close the lid of the Egg. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165 degrees F / 74 degrees Remove the turkey from the EGG and let rest for 156. 20 minutes. Carve and serve immediately. Serves 8.

Total Calories Per Serving- 1716.5 kcal Total Fat Per Serving- 21.37 g

Big Green Egg SMOKED TURKEY- low fat - Serves 8

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

16 cups (1 gallon) water Rind of 1 navel orange 3 sprigs rosemary ½ cup kosher salt 3 yellow onions, quartered 2 heads garlic, halved 1 (12-pound) turkey 2 lemons, quartered 10 sprigs thyme 10 sprigs sage 1 cup chopped potatoes ¼ cup olive oil Freshly ground black pepper Garlic powder

Equipment Big Green Egg Plate setter hickory chips V-Rack 9 by 13-inch Drip Pan lined with aluminum foil ● instant read thermometer ● ● ● ● ●

Directions Preheat the EGG to 350 degrees F (177 degrees C) 1. Without Plate Setter. Pour the water into a large bowl. Add brown sugar, 2. orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally. Soak 4 cups of hickory chips in water in a medium 3. bowl for 1 hour. Remove turkey from the brine, rinse well to remove 4. the brining liquid, and pat dry with paper towels. Discard the brining liquids and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder. Scatter 1 cup of the hickory chips over the hot coals, 5. and using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip pan on the Plate Setter and close the lid of the Egg. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165 degrees F / 74 degrees Remove the turkey from the EGG and let rest for 156. 20 minutes. Carve and serve immediately. Serves 8.

Total Fat Per Serving- 20.55 g

Blackened Tilapia Recipe Serves 4

Ingredients Seasoning ○ 3 tablespoons smoked paprika ○ 1 teaspoon salt ○ 1 tablespoon onion powder ○ 1 teaspoon ground black pepper ○ 1 teaspoon cayenne pepper ○ 1 teaspoon dried ground thyme ○ 1 teaspoon dried oregano ○ 1/2 teaspoon garlic powder Fish ○ 4 tilapia fillets (5 oz. each) ○ 2 tablespoons grapeseed oil ○ 1/2 lemon, juiced

Directions 1. In a small bowl combine all of the spices. 2. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. 3.

Allow the fish to sit for 15 minutes at room temperature prior to cooking.

4. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. 5. Sprinkle with lemon juice and transfer the fillets to serving platter. 6. Serve while hot.

Total calories per serving: 205kcals Total Fat per serving: 10g

Blackened Tilapia Recipe - Low Fat Serves 4

Ingredients Seasoning ○ 2 tablespoons smoked paprika ○ 1 teaspoon salt ○ 1 tablespoon onion powder ○ 1 teaspoon ground black pepper ○ 1 teaspoon cayenne pepper ○ ½ teaspoon garlic powder ○

Directions 1. In a small bowl combine all of the spices. 2. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. 3.

Allow the fish to sit for 15 minutes at room temperature prior to cooking.

¼ cup shredded basil leaves

4. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side.

Fish

5. Sprinkle with lemon juice and transfer the fillets to serving platter.

○ 4 tilapia fillets (5 oz. each) ○ 1 tbsp and 1 tsp light olive oil ○ 1/2 lemon, juiced

6. Serve while hot.

Total Calories: 195 Kcal Total Fat: 7 g

Grilled Buffalo Chicken Recipe Serves 1

Ingredients ○ 1 chicken breast ○ ⅓ cup Frank’s Red Hot Buffalo Wing Sauce ○ 1 tsp Hidden Valley Original Ranch Mix

Directions 1. Pour Wing Sauce and Ranch Mix into a bowl or ziploc and mix together 2. Cut chicken into strips and add to sauce. 3. Seal the container and let sit in the fridge for at least an hour. 4. Bring barbeque to medium heat. 5. Place chicken strips on heated grill, taking care to allow excess sauce to drip back into the container instead of the barbeque. Discard remaining sauce. 6. Let chicken cook for about 15 minutes and turn every 6-7 minutes. 7. After chicken is fully cooked, remove it from the grill and allow to cool for 5 minutes.

Calories Per Serving:150 calories Fat Grams Per Serving: 5 grams

Grilled Buffalo Chicken Recipe - Low Fat Serves 1

Ingredients ○ 1 boneless skinless chicken breast ○ ⅓ cup Frank’s Red Hot Buffalo Wing Sauce ○ 1 tsp Hidden Valley Original Ranch Mix

Directions 1. Pour Wing Sauce and Ranch Mix into a bowl or ziploc and mix together 2. Cut chicken into strips and add to sauce.Be sure to cut all fat off of the chicken. 3. Seal the container and let sit in the fridge for at least an hour. 4. Bring barbeque to medium heat. 5. Place chicken strips on heated grill, taking care to allow excess sauce to drip back into the container instead of the barbeque. Discard remaining sauce. 6. Let chicken cook for about 15 minutes and turn every 6-7 minutes. 7. After chicken is fully cooked, remove it from the grill and allow to cool for 5 minutes.

Calories Per Serving:123 calories Fat Grams Per Serving: 2 grams

Cajun Jambalaya- Low Fat Serves 5

Ingredients ● ● ● ● ● ●

1 large onion,chopped 2 garlic cloves, crushed 1 1/2 cup of chopped celery 1 large finely chopped bell pepper 1 ½ lbs. sliced andouille sausage 2 lbs. of cooked chicken, shrimp, and crawfish (or any combination) ● 1 tablespoon salt ● 2 tablespoons of vegetable oil ● 1 cup of fresh chopped tomatoes ● 1 ½ cup of uncooked long grain rice ● 3 cups of chicken stock ● ½ tablespoon of onion salt ● 1 tablespoon black pepper ● 1 tablespoon white pepper ● 1 tablespoon thyme ● 1 tablespoon of cayenne pepper ● 1 tablespoon oregano ● 2 bay leaves ● Louisiana or Tabasco Hot Sauce

Directions 1. Prepare a large heavy pot on medium to medium-high temperature 2. Saute sausage in oil until well browned; drain well 3. Add chopped onion, garlic, celery and bell pepper, saute until almost tender 4. Add seasonings and continue to saute for 1 minute 5. Add fresh, chopped tomatoes 6. Add cooked chicken pieces to take up flavors 7. Add Chicken Stock and rice 8. Turn the heat down to gentle simmer and cover for about 20-25 minutes 9. If you desire, add cooked shrimp and crawfish at the end of cooking time 10. Add hot sauce to the individuals taste 11. Serve with favorite french bread(: Total Calories per serving:401 kcals Total Fat per serving: 16g

Chicken Adobo Serves 12

Ingredients ○ ○ ○ ○ ○ ○

4-5 lbs. (12) Chicken thighs ⅓ cups of white vinegar ⅓ cups of soy sauce 4 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves

Directions 1. Combine all ingredients in a large pot. 2. Cover and marinate chicken for 1-3 hours. 3. Bring to boil, then lower the heat. 4. Cover and let simmer for 30 minutes, stirring occasionally. 5. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. 6.

Serve with steamed rice.

Calories Per Serving: 135 Fat Grams Per Serving: 8.5g

Low Fat Chicken Adobo Serves 12

Ingredients ○ ○ ○ ○ ○ ○

4-5 lbs. (12)Chicken thighs (skinless) ⅓ cups of white vinegar ⅓ cups of soy sauce 4 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves ○

Chicken Noodle Soup Serves 4

Ingredients ○ 4 Cups chicken stock, homemade or store bought ○ ¾ cups diced onions ○ ¾ diced celery ○ 1 tablespoon minced garlic ○ 2 ounces dried egg noodles, cooked to al dente ○ 1/ teaspoon finely chopped fresh tarragon leaves ○ 2 teaspoon s finely chopped fresh parsley leaves ○ Lemon halves, for serving

Directions 1. Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat 2. Add onion, celery, and garlic 3. Lower heat and simmer for 2 minutes 4. Add noodles and cook for 5 more minutes 5. Remove from heat and add herbs and salt and pepper, to taste 6. Serve with lemon halves and add squeeze of lemon juice if desired Calories Per Serving: 167 Fat Grams Per Serving: 3.5

Chicken Noodle Recipe - Low Fat Version Serves: 4

Ingredients ○ ○ ○ ○ ○ ○

4 Cups of low sodium chicken stock ¾ Cup diced onions ¾ Cup diced celery 1 Tablespoon minced garlic 2 Ounces of dry whole wheat noodles ½ Teaspoon finely chopped fresh tarragon leaves ○ 2 Teaspoons finely chopped fresh parsley leaves ○ Lemon halves, for serving

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. 2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. 5. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. 6. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 7. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 8. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. Protein Per Serving: 13.25 gms Fat Grams Per Serving: 1.47 gms Carbs Per Serving: 52.08 gms

Chicken Spaghetti Recipe Serves 8-10

Ingredients ○ 3 skinless, boneless chicken breasts ○ 1 (8 ounce) package of spaghetti ○ 1 (10.75 ounce) can of condensed cream of chicken soup ○ 1 (10 ounce) can of diced tomatoes with green chile peppers ○ 1 pound of processed cheese food (Velveeta) ○ salt and pepper for taste ○ 1 pinch of garlic powder

Directions 1.Boil chicken in a large pot of salt water. When chicken is done , remove from pot, keeping water/broth at a boil. Shred chicken and set aside. 2.Put spaghetti in boiling chicken broth and cook for about 8 to 10 minutes. 3.When done, drain the broth. 4.Return pot with the cooked spaghetti to the stove, put on a low heat. 5. Add shredded chicken, soup, diced tomatoes with chile peppers, and cheese. 6.Season with salt, pepper, and garlic powder to taste. 7.When the cheese is melted, dinner is ready.

Calories Per Serving:300 Fat Gr Per Serving:9g

Chicken Spaghetti Recipe - Low Fat Version Serves 8-10

Ingredients ○ 3 skinless, boneless chicken breasts ○ 1 (8 ounce) package of spaghetti ○ 1 can of condensed 30% reduced-sodium 98% fat-free cream of chicken soup undiluted ○ 1 (10 ounce) can of diced tomatoes with green chile peppers ○ 1 cup fat-free, less-sodium chicken broth ○ 1 cup of shredded cheese ○ salt and pepper for taste ○ 1 pinch of garlic powder

Directions 1.Boil chicken in a large pot of salt water. When chicken is done , remove from pot, Boil the one cup of fat-free, less sodium chicken broth. Dice chicken and set aside. 2.Put spaghetti in boiling chicken broth and cook for about 8 to 10 minutes. 3.When done, drain the broth. 4.Return pot with the cooked spaghetti to the stove, put on a low heat. 5. Add the diced chicken,soup, diced tomatoes with chile peppers, and cheese. 6.Season with salt, pepper, and garlic powder to taste. 7.When the cheese is melted, dinner is ready.

Calories Per Serving:261 Fat Gr Per Serving:7.8g

Scrambled Egg-Filled Crepes Serves 6

Ingredients ○ ○ ○ ○ ○

½ cup plain flour 1 cup milk 2 eggs 2 tsps veg. oil tomatoes

Scrambled Eggs ● ● ● ● ● ●

6 eggs ¾ cup of milk 20g butter 4 slices of bacon 50g baby spinach 2 tbsp chives (chopped)

Directions 1. put the flour into a large bowl. combine milk, eggs and oil in a 2nd bowl. gradually whisk the egg mixture into flour until smooth. set aside to rest for 30 minutes. 2. heat a lightly oiled frying pan on high. pour ¼ cup measures of crepe mixture into pan, tilting pan to cover base with the batter. cook 1-2 minutes until lightly browned. flip crepe and cook other side for 1 minute or until lightly browned again. transfer to a plate. repeat with the remaining crepe mixture. 3. Scrambled eggs! in a bowl whisk together eggs and milk. season to your taste. melt butter in a frying pan on medium. pour the egg mixture. cook, stirring for 3-4 minutes until eggs starts to set. stir through bacon, spinach and chives. 4. fill crepes with mixture, and roll. serve with roasted tomatoes. Calories Per Serving: 6 Fat Grams Per Serving: 20.3g

Scrambled Egg-Filled Crepes Serves 6

Ingredients ○ ○ ○ ○ ○

½ cup plain flour 1 cup silk milk 2 eggs 2 tsps veg. oil tomatoes

Scrambled Eggs ● ● ● ● ● ●

6 eggs ¾ cup of silk milk 10g butter 2 slices of bacon 50g baby spinach 2 tbsp chives (chopped)

Garlic Chicken Serves 4

Ingredients ○ ○ ○ ○ ○

2 teaspoons crushed garlic ¼ cup olive oil ¼ cup dry bread crumbs ¼ cup grated parmesan cheese 4 skinless, boneless chicken breast halves

Directions 1. Preheat oven to 425 degrees F (220 degrees C) 2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. 3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Calories Per Serving: 299 calories Fat Grams Per Serving: 16.8 grams

Garlic Chicken- Low fat Version Serves 4

Ingredients ○ 2 teaspoons crushed garlic ○ ¼ cup extra-virgin olive oil ○ ¼ cup corn, wheat or rice flake cereals (unsweetened) ○ ¼ cup garlic powder, onion powder or italian seasoning ○ 4 skinless, boneless chicken breast halves

Directions 1. Preheat oven to 425 degrees F (220 degrees C) 2. Warm the garlic and extra-virgin olive oil to blend the flavors. In a separate dish, combine the corn, wheat or rice flake cereal and garlic powder, onion powder or italian seasoning. Dip the chicken breasts in the extra-virgin olive oil and garlic mixture, then into the corn, wheat or rice flake cereal mixture. Place in a shallow baking dish. 3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Calories Per Serving: 184 calories Fat Grams Per Serving: 14.6 grams

Grilled Cheese Sandwich Serves 1

Ingredients ○ one slice of cheddar cheese ○ 2 slices of white bread ○ 1 and a ½ tablespoons of butter

Directions 1. Heat 1 tablespoon salted butter in a castiron or nonstick skillet over mediumlow heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

Calories Per Serving: 219.5 Fat Grams Per Serving: 16

Grilled Cheese Sandwich - Low fat Serves 1

Ingredients ○ one slice of parmesan cheese ○ 2 slices of whole wheat bread ○ PAM cooking spray

Directions 1. Spray the bread with PAM 2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more PAM to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

Calories Per Serving: 150 Fat Grams Per Serving: 5.5

Ham with Pineapple Serves 20

Ingredients ○ 1 (12 pound) bone-in ham ○ ½ cup whole cloves ○ 1 (20 ounce) can pineapple rings in heavy syrup ○ ½ cup packed brown sugar ○ 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage ○ 1 (4 ounce) jar chopped maraschino cherries

Directions 1. Preheat oven to 325 degrees F (160 degrees C). 2. Place ham in a roasting pan. 3. Score the rind of the ham with a diamond pattern. 4. Press a clove into the center of each diamond. 5. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. 6. Coat the ham with this mixture. 7. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with toothpick. 8. Bake uncovered for 4 to 5 hours, basting frequently with juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). 9. Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Ham with Pineapple - Low Fat Version Serves 20

Ingredients ○ 1 (12 pound) smoked turkey ○ ½ cup whole cloves ○ 10 slices (20 ounce) of fresh pineapple ○ ½ cup of Splenda No Calorie Sweetener ○ 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage ○ 1 (4 ounce) jar chopped maraschino cherries

Directions 1. Preheat oven to 325 degrees F (160 degrees) 2. Place smoked turkey in a roasting pan. 3. Score the rind of the smoked turkey with a diamond pattern. 4. Press a clove into the center of each diamond. 5. Stir in the splenda and lemon-lime soda into a medium bowl. 6. Coat the smoked turkey with this mixture. 7. Arrange the pineapple rings over the outside of the smoked turkey. Place a maraschino cherry in the center of each pineapple ring, and secure with toothpick. 8. Bake uncovered for 4 to 5 hours, basting frequently with juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). 9. Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving. Calories Per Serving: 282 calories Fat Grams Per Serving: 0.6 g

Lamb Stew Serves 5

Ingredients ○ 3 ½ lbs lamb, shoulder cut into 2 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

pieces 6 cloves of garlic, crushed and peeled 1 sprig fresh rosemary ½ cups dry white wine 3 chopped red potatoes 2 Tbsp extra virgin olive oil 1 large yellow onion, peeled and chopped pinch of salt 2 tsp of sweet paprika 2 Tbsp. chopped fresh parsley 1 bay leaf 1 cup dry full bodied red wine 1 cup beef stock Freshly ground pepper

Directions 1. Combine the lamb, half of the garlic cloves, rosemary,and white wine in a medium in a medium sized bowl. 2. Marinate for 2 to 3 hours 3. Drain the meat and discard the marinade, then pat the meat dry with a paper towel. 4. Mince remaining cloves of garlic and set aside 5. Heat olive oil in a large heavy bottomed skillet with a lid over medium-high heat 6. Lightly salt the meat and brown the meat on all sides 7. Set the meat aside from the pan and add onions to the pan to saute’, then add the garlic to the pan 8. Put the meat back into the pan with the onions and garlic, then stir in paprika,parsley, bay leaf, and red wine 9. Bring the mixture to a boil, then reduce the heat to a medium consistency, letting it simmer uncovered for 15 minutes 10. Add beef stock to the meat,and bring to a boil Reduce the heat to low and simmer covered stirring occasionally until the meat is tender for 2 1/2 hrs 11. Add freshly ground pepper and salt 12. Serve with rustic bread calories per serving: 523 fat grams per serving: 40

Lamb Stew - Low Fat Version Serves 5

Ingredients ○

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

Chop Lamb Loin Lean Only, 500 g, loin cut into 2 pieces 6 cloves of garlic, crushed and peeled 1 sprig fresh rosemary ½ cups dry white wine 3 chopped red potatoes 2 Tbsp extra virgin olive oil 1 large yellow onion, peeled and chopped pinch of salt 2 tsp of sweet paprika 2 Tbsp. chopped fresh parsley 1 bay leaf 1 cup dry full bodied red wine 1 cup beef stock Freshly ground pepper

Pasta Fagioli Serves 4

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 table spoon olive oil 2 stalks celery , chopped 1 onion, chopped 3 cloves garlic, minced 2 teaspoons dried parsley 1 teaspoons italian seasoning ¼ teaspoon crushed red pepper flakes salt to taste 1(14.5 ounce) can chicken broth 2 medium tomatoes, peeled and chopped ○ 1(8 ounce) can tomatoes sauce ○ ½ cup uncooked spinach pasta ○ 1(15 ounce) can cannellini beans, with liquid

Directions 1. Heat olive oil in a large saucepan over medium heat.

Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. 2. Add pasta and cook 10 minutes, until pasta is tender 3. Add undrained beans and mix well. Heat through.

Serve with grated Parmesan cheese sprinkled on top.

Calories Per Serving: 225 Fat Grams Per Serving: 4.4

Pasta Fagioli - Low Fat Serves 4

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 table spoon avocado oil 2 stalks celery , chopped 1 onion, chopped 3 cloves garlic, minced 2 teaspoons dried parsley 1 teaspoons italian seasoning ¼ teaspoon crushed red pepper flakes salt to taste 1(14.5 ounce) can chicken broth 2 medium tomatoes, peeled and chopped ○ make your own tomato sauce by roma tomatoes , roasted garlic , and fresh basil leaves ○ ½ cup uncooked spinach pasta ○ 1(15 ounce) can cannellini beans, with liquid

Directions 1. Heat avocado oil in a large saucepan over medium

heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce , and simmer on low for 15 to 20 minutes. 2. Add whole wheat pasta and cook 10 minutes, until

pasta is tender 3. Add undrained beans and mix well. Heat through.

Serve with grated Parmesan cheese sprinkled on top.

Calories Per Serving: 205 Fat Grams Per Serving: 4.4

Spinach Frittata Serves 4

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

5 Eggs ½ cup of Whole Milk 1 Tbsp of Extra Virgin Olive Oil 2 Cloves of Garlic, minced 4 cups of Fresh Baby Spinach, washed and dried ½ cup of Shredded Provolone Cheese ½ cup of Freshly Grated Parmesan Cheese Salt and Pepper to taste

Directions In a small skillet, cook the garlic in the oil over 1. medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted. In a small bowl, whisk together the eggs, milk, 2. parmiggiano, half of the shredded provolone and salt and pepper, set aside. Remove the lid from skillet and give the spinach 3. a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sided of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is pretty much set. 4.

Preheat your broiler.

Sprinkle the top of the frittata with the 5. remaining provolone and some more parmiggiano. Place it in the broiler for a couple minutes or 6. until the top is golden brown and the frittata is set. Cut and serve.

Calories Per Serving: 360 for egg; 75 for milk; 120 for oil; 10 for 2 cloves; 50 for spinach; 180 for provolone; 168 for parmesan 241 CALORIES PER SERVING Fat Grams Per Serving: 25g for egg; 4g for milk; 14g for oil; 14 for provolone; 11.2 for parmesan; 17.05g FAT PER SERVING

Spinach Frittata Serves 4

Ingredients ○ 5 Eggs ○ ½ cup of Low-Fat Milk ○ 1 Tbsp of Extra Virgin Avocado ○ ○ ○ ○ ○

Oil 2 Cloves of Garlic, minced 4 cups of Fresh Baby Spinach, washed and dried ½ cup of Crumbled Feta Cheese ½ cup of Freshly Grated Parmesan Cheese Salt and Pepper to taste

Directions In a small skillet, cook the garlic in the oil over 1. medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted. In a small bowl, whisk together the eggs, milk, 2. parmiggiano, half of the crumbled feta and salt and pepper, set aside. Remove the lid from skillet and give the spinach 3. a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sided of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is pretty much set. 4.

Preheat your broiler.

Sprinkle the top of the frittata with the 5. remaining feta and some more parmiggiano. Place it in the broiler for a couple minutes or 6. until the top is golden brown and the frittata is set. Cut and serve.

Calories Per Serving: 360 for egg; 55 for milk; 110 for oil; 10 for 2 cloves; 50 for spinach; 70 for provolone; 168 for parmesan 205.75 CALORIES PER SERVING Fat Grams Per Serving: 25g for egg; 2.5g for milk; 12.2g for oil; 7 for provolone; 11.2 for parmesan; 14.5g FAT PER SERVING

Spinach Lasagna Serves 12

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

○

1 container of ricotta cheese 2 boxes of frozen spinach 1 cup of parmesan cheese 2 medium garlic cloves (chopped) 1 egg (beaten) Salt Black Pepper 2 cans of tomato or marinara sauce 1 nine ounce non boil lasagna noodles 1 pound of mozzarella cheese Vegetable or olive oil

Directions 1. Preheat oven to 350 degrees and arrange a rack in the middle. 2. Place the ricotta, spinach, half of the parmesan cheese, garlic, and egg in a large bowl. To add flavor add salt and black pepper and mix well. 3. Spread

of the tomato sauce in a thin layer on a baking

dish. 4. Add 3 layers of the noodles on the tomato sauce and then add another ¾ cup of tomato sauce over the noodles. Add a small amount of ricotta cheese and then evenly spread it. Add mozzarella cheese. 5. Add two more layers of the items mentioned in number four. And then finish it off with another layer of the noodles and a sprinkle of parmesan cheese. 6. Back for an at least an hour until you see the top layer brown. 7. After you take out your lasagna let it cool for 15 minutes. 8. Enjoy!

Total Calories: 293 Kcal Total Fat: 9.65 g

Spinach Lasagna- Low Fat Serves 10

Ingredients ○ 1 container of low fat ricotta cheese ○ 1 box of frozen spinach ○ ½ cup of reduced fat of parmesan cheese ○ 2 medium garlic cloves (chopped) ○ 1 egg (beaten) ○ 2 cups of mushrooms ○ 1 tsb of dried oregano ○ ½ cup of green bell peppers and chopped onions ○ Black Pepper ○ 1 can of tomato sauce ○ 8 whole wheat lasagna noodles

Directions 1. Preheat oven to 375 degrees and add cooking spray to the dish. 2. Place the ricotta, spinach, half of the parmesan cheese, garlic, oregano,and egg in a large bowl. Add about

⅓ of

that spread into the noodle. 3. Add 3 layers of the noodles on the tomato sauce and then add another

⅔

cup of tomato sauce over the noodles.

Add a small amount of ricotta cheese and then evenly spread it. 4. Add two more layers of the items mentioned in number four. And then finish it off with another layer of the noodles and a sprinkle of parmesan cheese with green bell peppers, mushrooms, black pepper, and garlic for seasoning. 5. Back for an at least an hour until you see the top layer brown. 6. After you take out your lasagna let it cool for 15 minutes. 7. Enjoy!

Calories per serving: 223.3 Fat per serving 6.6 g

Beef Taco Serves 6 (2 tacos)

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 lb. ground beef 1 packet of taco seasoning ¾ cup of water 12 taco shells Shredded lettuce Shredded cheese Diced tomatoes Taco sauce

Directions 1. In a medium skillet, brown ground beef; drain. Stir in taco seasoning and water. 2. Cook and stir over medium heat 10 to 15 minute. 3. Heat taco shells according to package directions. 4. After the beef is done put it inside the taco shell and put in your lettuce, tomatoes, and cheese, and serve Calories Per Serving: 510.0 Fat Grams Per Serving:15.0

Low Fat Beef Taco Serves 6 (2 tacos)

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 lb. ground beef (extra lean) 1 packet of taco seasoning ¾ cup of water 12 taco shells (baked) Shredded lettuce (iceberg) Shredded cheese (reduced fat) Diced tomatoes (red) Taco sauce (low sodium)

Tamales Low-Fat servings 6 dozens

Ingredients

Directions Dough In a large bowl place1/2 the bag of maseca tamale corn flour to this add Paprika ,salt, and chili powder.

Using clean hands, work the dry ingredients together, mixing well so that 2. you don’t end up with clumps of spices.

Dough

● corn flour ● ● ● ● powder ● ●

½ bag of maseca tamale 3 tablespoons of Paprika 3 tablespoons of salt 3 tablespoons of chili powder 3 tablespoons of garlic 1 cup of olive oil 2 cups of chicken broth

Shredded Pork

● 3-4 pounds of turkey , fat trimmed and meat cut into 1-inch cubes ● 2 tablespoons of salt ● 2 onions ● 8 garlic cloves ● 1 dozen whole peppercorn ● 2 tablespoons of cumin seeds ● 1 tablespoon of mexican oregano ● 2 tablespoons of ground cinnamon ● 1 teaspoon of black pepper ● 1 teaspoon of paprika ● 1 (16 ounce) Corn Husks

Once you have it all combined then you can go ahead and add the olive oil

at once.

Add the olive oil into the dry ingredients. Once this is distributed, begin 4. adding the chicken broth, 1 cup at a time. Keep mixing, and adding broth, until your masa is the consistency of paste or peanut butter. Turkey 1. In a large soup pot over medium heat, combine turkey cubes and just enough water to cover the turkey. Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil. To keep the peppercorns and cumin seeds separate, place them in cheesecloth and tie before adding to the meat pot 2. As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer. You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow this to boil during this time, simmer only. When done, remove from heat. 3. let the turkey cool down then removed the pork from the broth; reserving the broth for later use in making the Masa Dough. Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic Preparation 1. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. 2.To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). 3.Place about 1 tablespoon meat and sauce mixture in the middle of the masa. 4.Fold in sides of husk and fold up the bottom.Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. 5.Lean the tamales in the basket, open side,Add water to Dutch oven just below the basket Bring water to boil and reduce heat.Cover and steam 40 minutes, adding water when necessary.

Total calories per serving: 220 kcals Total fat per serving: 13 g

Tamales Recipe Serving

Ingredients

Directions Dough In a large bowl place1/2 the bag of maseca tamale corn flour to this add Paprika ,salt, chili powder

Using clean hands, work the dry ingredients together, mixing well so that 2. you don’t end up with clumps of spices

Dough

● corn flour ● ● ● ● powder ● ●

½ bag of maseca tamale 3 tablespoons of Paprika 3 tablespoons of salt 3 tablespoons of chili powder 3 tablespoons of garlic 2 cups of lard 2 pounds of pork

Shredded Pork

● 4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes ● 2 tablespoons of salt ● 2 onions 8 garlic cloves ● 1 dozen whole peppercorn ● 2 tablespoons of cumin seeds ● 1 tablespoon of mexican ●

Once you have it all combined then you can go ahead and add the corn oil

at once.

Add the corn oil into the dry ingredients. Once this is distributed, begin 4. adding the warm pork or chicken broth, 1 cup at a time. Keep mixing, and adding broth, until your masa is the consistency of paste or peanut butter. Shredded Pork 1. In a large soup pot over medium heat, combine pork cubes and just enough water to cover the pork. Add salt, onions, garlic, peppercorns, cumin seeds, and oregano; bring to a boil. To keep the peppercorns and cumin seeds separate, place them in cheesecloth and tie before adding to the meat pot 2. As the meat comes to a boil, a foam will rise to the surface; skim this foam off, then reduce heat to low, and let mixture simmer. You will need to simmer the meat for approximately 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow this to boil during this time, simmer only. When done, remove from heat. 3. let the pork cool down then removed the pork from the broth; reserving the broth for later use in making the Masa Dough. Shred the pork by using two forks to pull the meat apart, or you can use a food processor fitted with the plastic Preparation 1. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. 2.To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). 3.Place about 1 tablespoon meat and sauce mixture in the middle of the masa. 4.Fold in sides of husk and fold up the bottom.Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. 5.Lean the tamales in the basket, open side,Add water to Dutch oven just below the basket Bring water to boil and reduce heat.Cover and steam 40 minutes, adding water when necessary.

oregano

●

2 tablespoons of ground

cinnamon 1 teaspoon of black pepper ● 1 teaspoon of paprika ● 1 (16 ounce) Corn Husks

Total calories per serving: 326 kcal Total fat per serving: 17g

SideÂ Dishes

Green Beans with Bacon - Low Fat Version Serves 4

Ingredients ○ 1 bag(12 oz) Green Giant Valley Fresh steamers frozen cut green beans ○ 2 slices turkey bacon, cut into ½-inch pieces ○ ½ teaspoon finely chopped garlic ○ 1 tablespoon finely chopped almonds ○ 2 tablespoons olive oil ○ 2 teaspoons splenda ○ ½ teaspoon seasoned salt

Directions 1. Cook beans as directed on bag; set aside 2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Stir in garlic and walnuts; cook about 1 minute or until almonds are lightly browned. Stir in olive oil, splenda and seasoned salt. 3.

Stir in cooked beans. Cook 2 to 3 minutes, stirring frequently, until beans are hot.

Calories Per Serving: 60 calories Fat Grams Per Serving: 4.0 grams

Green Beans with Bacon - Low Fat Version Serves 4

Directions 1.

Cook beans as directed on bag; set aside

Meanwhile, in 10-inch skillet, cook bacon over 2. medium heat, stirring frequently, until crisp. Stir in garlic and walnuts; cook about 1 minute or until almonds are lightly browned. Stir in olive oil, splenda and seasoned salt. Stir in cooked beans. Cook 2 to 3 minutes, 3. stirring frequently, until beans are hot.

Calories Per Serving: 60 calories Fat Grams Per Serving: 4.0 grams

Antioxidant fruit salad Serves 2

Ingredients ○ ○ ○ ○

1 mango 1 cup of blueberries 1 pomegranate 2 teaspoons of lime juice

Directions 1. Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares. 2. Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl. 3.Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

Calories Per Serving: 310 calories Fat Grams Per Serving: 13 grams

Antioxidant fruit salad Serves 2

Ingredients ○ ○ blueberries ○ pomegranate ○ of lime juice

Directions 1 mango 1 cup of

1. Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.

1 2 teaspoons

2. Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl. 3.Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

Calories Per Serving: 310 calories Fat Grams Per Serving: 13 grams

Arroz Con Leche Recipe Serves 5

Ingredients

Directions

○

2 ½ cups of

○

1 cinnamon

white rice stick ○ 1 cup of water ○ ½ gallon of whole 3.25% fat milk ○ ½ bar of piloncillo ○ 2 tablespoons of vanilla extract ○ 1 cup of sugar

Put 2 ½ cups of rice, 1 cinnamon stick, ½ bar of 1. piloncillo, 2 tablespoons of vanilla, 1 cup of sugar, 1 cup of water, and ½ gallon of milk in a saucepan. Boil the ingredients and keep the pan uncovered. 2. Boil until the rice is tender. This will take around 18 minutes. Continue cooking over medium-high heat until 3. the mixture comes to a boil. Reduce the heat to low and cook, uncovered, 4. stirring constantly, until the mixture is thick. This will take around 20 minutes. You are done! Transfer the pudding to a serving 5. bowl and eat up!

Calories Per Serving: 366 calories Fat Grams Per Serving: 4 grams

Arroz Con Leche Recipe - Low Fat Version Serves 5

Ingredients ○ 2 ½ cups of whole wheat rice ○ 1 cinnamon stick ○ 1 cup of water ○ 2 cups of stevia sweetener ○ ½ skim milk

Directions Put 2 ½ cups of rice, 1 cinnamon stick, 2 cups of 1. stevia sweetener 1 cup of water, and ½ gallon of milk in a saucepan. Boil the ingredients and keep the pan uncovered. 2. Boil until the rice is tender. This will take around 18 minutes. Continue cooking over medium-high heat until 3. the mixture comes to a boil. Reduce the heat to low and cook, uncovered, 4. stirring constantly, until the mixture is thick. This will take around 20 minutes. You are done! Transfer the pudding to a serving 5. bowl and eat up!

Calories Per Serving: 128 calories Fat Grams Per Serving: 1 grams

(Baked) No Peeling Mashed Potatoes Serves 6

Ingredients ○ 10 whole Russet potatoes, cleaned and pierced with a fork ○ 4 tablespoons of butter ○ ¼ cup to ½ cup warm milk or warm heavy cream ○ Kosher salt to taste

Directions 1. Preheat oven to 350 degrees F (175 degrees C) 2. Place the potato directly on the oven rack. 3. Bake for about 1 hour or until the potatoes can be pierced with a fork. 4. Carefully pop open the potatoes to allow the steam to escape and allow to cool until you can safely handle them. 5. Warm up your milk or cream in a saucepan. Just warm it through, don’t let it boil. 6. When the potatoes are cool enough to handle, scoop out all the potatoes into a bowl. 7. If you have a river, run the potatoes through it. 8. Add the butter and start with ¼ cup of the dairy. 9. Whip with a hand mixer for 10 to 15 seconds to just smooth the potatoes out. Add more dairy if necessary. 10. Add kosher salt to taste.

Total Calories per serving: 359.3 kcal Total Fat per serving : 15.3 g

(Baked) No Peeling Mashed Potatoes-Low Fat Serves 6

Ingredients ○ 10 whole Yukon Gold Potatoes, cleaned and pierced with a fork ○ 4 tablespoons of Margarine Butter ○ ¼ cup to ½ cup warm milk ○ Kosher salt to taste

Directions 1. Preheat oven to 350 degrees F (175 degrees C) 2. Place the potato directly on the oven rack. 3. Bake for about 1 hour or until the potatoes can be pierced with a fork. 4. Carefully pop open the potatoes to allow the steam to escape and allow to cool until you can safely handle them. 5. Warm up your milk in a saucepan. Just warm it through, don’t let it boil. 6. When the potatoes are cool enough to handle, scoop out all the potatoes into a bowl. 7. If you have a river, run the potatoes through it. 8. Add the margarine butter and start with ¼ cup of the dairy. 9. Whip with a hand mixer for 10 to 15 seconds to just smooth the potatoes out. Add more dairy if necessary. 10. Add kosher salt to taste.

Total Calories per serving: 229 kcal Total Fat per serving: 9.7 g

Lawrence’s Cheesy Mac & Cheese Healthier Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

2 ½ cups whole wheat elbow macaroni 6 Tbs. Vegetable Oil ¼ cup flour Tsp.Salt 2 cup Low-Fat 8 oz. American Cheese Cubed ⅔ cups Yogurt 8 oz. shredded Cheddar Cheese

Directions 1. Cooked Macaroni:According to package Add 4 Tbs. of vegetable oil then add the flour and salt 2. Gradually stir in milk. Bring to boil for 2 minutes until thick. Reduce heat stir in American cheese and Sour Cream 3. Preheat oven to 350 degrees F (175 degrees C) and pour over Macaroni into 9 inch pan and sprinkle with cheese. 4. Bake 350 covered for 30 minutes or until Golden Brown

Calories Per Serving: Whole Wheat Elbow Macaroni: 174 Vegetable Oil : 120 Flour: 578 Salt: 0 Low-Fat Milk: 92 American Cheese Cubed :67 Sour Cream : 23 Cheddar Cheese Shredded: 455 1,509 Calories Fat Grams Per Serving: Whole Wheat Elbow Macaroni: 0.8 g Vegetable Oil : 14 g Flour: 2.2 g Salt: 0 g Low-Fat Milk: 2.0 g American Cheese Cubed : 6 g Sour Cream: 2.4 g Cheddar Cheese Shredded: 37 g 64.4 Fat Grams

Cheesy Tater Tot Casserole Serves About 10

Ingredients ○ ○ ○ ○ ○ ○ ○

2 lbs. of Hamburger or Ground Beef 2 cans of Cream of Chicken Soup 2 cups of Cheddar Cheese 1 bag of Tater Tots 1 small chopped onion 1 tsp of Garlic Salt/Powder 1 tsp of Smoked Paprika Optional: Add 1 cup of Sour Cream to Cheddar Cheese

Directions 1. Mix soup, cheese, garlic, paprika in a small bowl (add sour cream if desired). 2. Saute beef and onion on small skillet until it is brown, or until beef is no longer pink. *If the beef is very lean, at 1 tsp of olive oil for better browning results. 3. In a larger bowl, mix together all the ingredients, including the beef and onion. 4. Preheat the oven to 375 degrees . 5. Place the mixture in a 9x13 inch baking pan. 6. Bake for 45 minutes. Calories Per Serving: 421.6 kcal Fat Per Serving: 26.5 grams

Cheesy Tater Tot Casserole-Low Fat Serves About 10

Ingredients ○ 1 lb. of Ground Turkey ○ 1 Onion, chopped ○ 1 10 oz can 98% Fat-Free Cream of Mushroom Soup ○ 1 10 oz can 98% Fat-Free Cream of Chicken Soup ○ 72 Tater Tots (Roughly) ○ ¾ cup of 2% Cheddar Cheese, grated ○ ¾ cup of Cheddar Cheese, grated

Directions 1. Arrange tater tots in a single layer into a greased 9 x 13 inch pan. 2. Brown the turkey and onions together, and then drain. 3. Mix together the soup, meat and onions in a large enough bowl. 4. Spread the mixture onto the tater tots. 5. Sprinkle the cheese on top. 6. Preheat the oven to 350 degrees . 7. Bake for 30 minutes. Calories Per Serving: 121.444 kcal Fat Per Serving: 18.988 grams

Chive and Garlic Mashed Potatoes Recipe Serves 6

Ingredients ○ 4 pounds of Yukon gold potatoes, peeled (100 cal. per potato) ○ Kosher salt and freshly ground black pepper ○ 1 cup heavy cream ○ ½ stick (¼ cup) unsalted butter ○ 4 cloves garlic, lightly crushed ○ 3 sprigs fresh thyme ○ 2 tablespoons chopped chives

Directions 1. Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. 2. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. 3. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. 4. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. 5. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. 6. Season with salt and pepper and gently fold in the chives. Serve immediately.

Calories Per Serving: 369 Fat Grams Per Serving: 15.6g

Low- Fat Chive and Garlic Mashed Potatoes Recipe Serves 6

Ingredients ○ 4 pounds of Yukon gold potatoes, peeled (100 cal. per potato) ○ Kosher salt and freshly ground black pepper ○ 1 cup low-fat cream cheese ○ ½ stick (¼ cup) I Can’t Believe It’s Not Butter Fat Free ○ 4 cloves garlic, lightly crushed ○ 3 sprigs fresh thyme ○ 2 tablespoons chopped chives

Calories Per Serving: 367 Fat Grams Per Serving: 14.0g

Cinnamon Apple Cranberry Sauce Serves 10

Ingredients ○ 2 cups of cranberry juice ○ 1 (6- ounce) bag of sweetened dried cranberries ○ 1 cinnamon stick, broken in half ○ 1 cup of sugar ○ 2 gala apples ○ 2 teaspoons of cornstarch

Directions 1. take the two gala apples, peel them both core the apples and then dice them. 2. in a medium sauce pan with the heat on medium, add the two cups of cranberry juice, then the cinnamon and sugar. 3. bring the sauce to a boil and let it cook for 5 minutes 4. add the apples and stir occasionally until the cranberries have softened and the apples are tender for about five minutes. 5. remove the 8 ounces of the liquid into a small bowl and whisk in the corn starch. 6. slowly add the cornstarch-juice mixture to the cranberry mixture and stir constantly. 7. cook for an additional five 5 minutes 8. remove from the heat and pour into a serving bowl 9. refrigerate until it has thickened about 30 minutes. 10. remove the cinnamon ticks and serve Calories Per Serving:257 Fat Grams Per Serving:

Corn Casserole Serves 8

Ingredients ○ ○ ○ ○

½ cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 1 (15 ounce) can whole kernel corn, drained ○ 1 (14.75 ounce) can creamed corn ○ 1 cup sour cream

Directions 1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. 2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. spoon mixture into a prepared dish. 3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Calories Per Serving: 409 Fat Grams Per Serving: 27

Corn Casserole - Low Fat Version Serves 8

Ingredients ○ ½ cup applesauce ○ ½ cup egg beaters ○ 1 (8.5 ounce) package low-fat dry corn bread mix ○ 1 (15 ounce) can whole kernel corn, drained ○ 1 (14.75 ounce) can low-fat creamed corn ○ 1 plain fat-free Greek yogurt

Calories Per Serving: 190 Fat Grams Per Serving: 3

Corn Casserole Serves 6 to 8

Ingredients ○ 1 (15 ¼-ounce) can whole kernel corn, drained. ○ 1 (14 ¾-ounce) can cream-style corn ○ 1 (8-ounce) package corn muffin mix (recommended: Jiffy) ○ 1 cup sour cream ○ ½ stick butter, melted ○ 1 to 1 ½ cups shredded Cheddar

Directions 1. Preheat oven to 350 degrees. 2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. 3. Pour into a greased 9 by 13-inch casserole dish. 4. Bake for 45 minutes, or until golden brown.

5. Remove from oven and top with cheddar

6. Return to oven for 5 to 10 minutes, or until cheese is melted. 7. Let stand for at least 5 minutes and then serve warm. Calories Per Serving: 220 Fat Grams Per Serving: 1.18 g

Corn Casserole-Low Fat Version Serves 6 to 8

Ingredients

Directions

○

Sweet Creamed Corn: 1 can

○

Egg whites: 1/2 cup

minutes it will be preheated for you to place the casserole

○

Sweet Plain corn: 1 can

dish in it.

○

corn muffin mix: 1 small box

○

Fat free Greek yogurt: 16 oz

○

Melted light Butter: 1/4 cup

○

Cooking spray: as needed

1. First, get your oven ready. Set it to 350 so that in 10 to 15

2. Then, set aside a baking dish and use the cooking spray on the bottom and sides 3. In a large bowl, mix muffin mix, plain sweet corn and the creamy ones. Mix it wellIn 4. To this, add the Greek yogurt, light butter and the egg whites. Whisk and stir the whole mixture very gently and thoroughly until you can feel a little fluffiness in the texture. 5. Spread the mixture into the casserole dish and bake in the oven for 60 minutes. The top should have turned a shiny golden color when you take it out.

Calories Per Serving: 211 Fat Grams Per Serving: 3.6g

Eating more fresh fruits and vegetables compared to processed food are better for you! They have more vitamins that will help your mental and physical health!

French’s Green Bean Casserole Serves 6

Ingredients ○

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup

Directions 1. MIX soup, milk and pepper in a 1 1/2 qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

○

3/4 cup milk

2. BAKE at 350°F for 30 minutes or until hot.

○

1/8 tsp. black pepper

3. STIR. Top with remaining 2/3 cup onions. Bake 5 minutes or until onions

○

4 cups cut green beans (use 2 141/2

are golden.

oz. cans OR 2 9 oz. pkgs. thawed frozen OR 1 ¼ lbs. fresh green beans)

○

1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Total Calories per serving: 106 kcals Total Fat per serving: 8 grams

Green Bean Casserole

Ingredients ○ ○ ○ ○

9 cans of green beans 3 cans of cream of mushroom 3 containers of french fried onions if needed milk to thin the cream of mushroom out

Green Bean Casserole Low-Fat Version Serves 20

Ingredients ○ ½ cup of milk (Fat free or skim) ○ 1 teaspoon of soy sauce (soy sauce made from soy and wheat (Shoyu) ○ black pepper ○ 4 cups of green beans ○ 1 ⅓ cups french fried onions (Sodexo Health Care 12 oz) ○ 1 Can (10 ¾ ounces) 98% fat free Campbell’s cream of mushroom soup.

Directions 1. Cut the green beans to the size of an inch. Put them to boil on the stove set to high for 25 min. 2. While the green beans are boiling, mix 1 can (10 ¾ ounces) campbell’s cream of mushroom soup, ½ cup of milk, 1 teaspoon of soy sauce, and grind the pepper 8 times all in the bowl that will be used to cook the casserole. 3. Mix the green beans in with the sauce and mix it till the green beans are all covered up. 4. Add the french fried onions all on the top. 5. Place the casserole in the oven set to 350 degrees fahrenheit for 25 min or until the french fried onions are golden. Calories Per Serving: 76 calories Fat Grams Per Serving: 4 grams

Green Beans with Bacon-Walnut Vinaigrette Serves 4

Ingredients ○ 1 bag(12 oz) Green Giant Valley Fresh steamers frozen cut green beans ○ 2 slices bacon, cut into ½-inch pieces ○ ½ teaspoon finely chopped garlic ○ 1 tablespoon finely chopped walnuts ○ 2 tablespoons white wine vinegar ○ 2 teaspoons sugar ○ ½ teaspoon seasoned salt

Directions 1. Cook beans as directed on bag; set aside 2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Stir in garlic and walnuts; cook about 1 minute or until walnuts are lightly browned. Stir in vinegar, sugar and seasoned salt. 3.

Stir in cooked beans. Cook 2 to 3 minutes, stirring frequently, until beans are hot.

Calories Per Serving:70 Fat Grams Per Serving: 6.66

Potato Latkes Recipe Makes 12-16 latkes 2 Latkes Per Serving

Directions

INGREDIENTS ● 1 pound golden potatoes267 calories, 0g fat

1. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then

● 1/2 cup finely chopped onion34 calories, 0g fat ● 1 large egg, lightly beaten72 cal, 4.9 g fat

drain well in a colander. 2. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a

● 1/4 cup bread crumbs110 cal, 1.5g fat

bowl and stir in egg, bread crumbs, and salt.

● 1/2 teaspoon salt0 cal, 0g fat

3. Heat 1/4 cup oil in a 12-inch nonstick skillet over

● 3/4 cup olive oil1296 cal, 151.2g fat (only 432 cal and 50g fat consumed)

4. Working in batches of 4 latkes, spoon 2 tablespoons

moderately high heat until hot but not smoking. potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. 5.

Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

6. Turn latkes over and cook until undersides are browned, about 5 minutes more. 7. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.

Calories Per Serving: 200 Fat Grams Per Serving: 4

Potato Latkes Recipe Makes 14 latkes 2 Latkes Per Serving

Directions

INGREDIENTS ● 1 pound sweet potatoes384 calories, 0g fat

1. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then

● 1/2 cup finely chopped onion34 calories, 0g fat ● 1 large egg, lightly beaten72 cal, 4.9 g fat

● 1/4 cup crushed bran cereal63 cal, .455g fat ● 1/2 teaspoon salt0 cal, 0g fat ● 1/2 cup extra virgin olive oil969 cal, 112g fat (only 323 cal and 37g fat consumed)

bowl and stir in egg, salt, bread crumb substitute, and salt. 3. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. 4. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. 5.

Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

6. Turn latkes over and cook until undersides are browned, about 5 minutes more. 7. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.

Calories Per Serving: 125 Fat Grams Per Serving: 3

Mashed Potatoes Serves 20

Ingredients ○ ○ ○ ○ ○ ○

16 potatoes 1 Stick of Butter 1 package cream cheese 1 Cup Half and Half 1 Bunch of Green Onions Salt and Pepper

Directions 1. Boil water in a large pot 2. Add potatoes and cook until potatoes are fully cooked 3. Let potatoes cool, then peel skin off potatoes with potato peeler 4. Take peeled potatoes and rice them through the potato ricer. If you don’t have a potato ricer mash them together. 5. Add in the butter, cream cheese, half and half, green onions and salt and pepper and mix until fully blended. 6. EAT!

Calories per serving: 202.01 calories Fat per serving: 10.07g

Mashed Potatoes- Low Fat Serves 20

Ingredients ○ ○ ○ ○ ○ ○

16 potatoes 1 Stick of Margarine 1 package Low-Fat cream cheese 1 Cup Low- fat Sour Cream 1 Bunch of Green Onions Salt and Pepper

Directions 1. Boil water in a large pot 2. Add potatoes and cook until potatoes are fully cooked 3. Let potatoes cool, then peel skin off potatoes with potato peeler 4. Take peeled potatoes and rice them through the potato ricer. If you don’t have a potato ricer mash them together. 5. Add in the margarine, low-fat cream cheese,low-fat sour cream, green onions and salt and pepper and mix until fully blended. 6. EAT!

Calories per serving: 186.01 calories Fat per serving: 7.43 g

Mashed Potatoes Serves 10

Ingredients ○ ○ ○ ○ ○

3 ½ pounds russet potatoes 2 tablespoons kosher salt 16 fluid ounces (2 cups) half-and-half 6 cloves garlic, crushed 6 ounces grated parmesan

Directions 1. Peel and dice potatoes 2. Place diced potatoes in a large sauce pan with water and salt. 3. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork

4. Heat the garlic and half-and-half in a medium saucepan over medium heat until simmering. Remove from heat and set aside. 5. Remove potatoes from heat and drain off the water. 6. Mash and add garlic-cream mixture and parmesan- stir and combine. 7. Let stand for 5 minutes so that the mixture thickens Calories Per Serving: 300 calories Fat Grams Per Serving: 15 g

Mashed Potatoes Madison’s “Mock” Serves 10

Ingredients ○ ○ ○ ○ ○

3 medium heads of cauliflower 2 tablespoons kosher salt 2 cups of skim milk 6 cloves garlic, crushed 6 ounces low fat grated parmesan

Calories per Serving: 148 calories Fat per Serving: 11g

Directions 1.

Clean and cut cauliflower into small pieces.

2. Cook cauliflower in a stockpot of water over high heat for six minutes or until well done 3. Drain well and pat cooked cauliflower dry between several layers of paper towels (do not let cool)

4. Place into a food processor and puree the hot cauliflower with the skim milk, low fat grated parmesan, kosher salt, and garlic until almost smooth

Menudo Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

3 gallons water, divided 2 ½ pounds beef tripe, cut into 1-inch pieces 6 cloves garlic, finely chopped 1 large white onion, finely chopped 1 ½ tablespoons salt 1 tablespoons ground black pepper 1 ½ tablespoons dried oregano 2 tablespoons ground red pepper 5 arbol chile peppers 6 japones chile peppers, seeds removed 6 cups canned white or yellow hominy, drained ½ white onion, chopped ¼ cup chopped fresh cilantro 2 limes, juiced

Directions 1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. 2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour. 3. Preheat the broiler. 4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat. 5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Calories Per Serving:225 kcal Fat Grams Per Serving: 5.3 g

Cornbread Serves 8

Ingredients ○ ½ cup vegetable oil ,plus ¼ for greasing pan ○ 1 cup self-rising cornmeal ○ ¾ cup self-rising flour ○ 1 cup cream-style corn ○ 2 eggs ○ 1 cup sour cream ○ 1 cup grated sharp cheddar, optional ○ ½ teaspoon cayenne pepper, optional

Directions 1. Preheat oven to 375 degrees F. 2. Generously season a cast iron skillet with up to ¼ cup vegetable. 3. Preheat the pan either in the oven or on the stove over medium-high heat. 4. Mix all ingredients together in the large bowl, stir until combined. 5. Pour batter into the preheated cast iron skillet. 6. place skillet in the oven and bake until golden brown ,approximately 30 minutes

Calories Per Serving:188 calories Fat Grams Per Serving: 6g

Old Fashioned Cornbread -Low Fat Version serves 8

Ingredients ○ ○ ○ ○ ○ ○

½ vegetable oil 1 cup of self-rising cornmeal ¾ cup of self-rising corn 1 cup of cream-style corn 3 egg whites Fat free sour cream (recommendation Daisy Light sour cream) ○ Charp light cheddar cheese (recommendation Cabot) optional ○ ½ teaspoon cayenne pepper ,optional

Directions 1. Preheat oven to 375 degrees F. 2. Generously season a cast iron skillet with up to ¼ cup vegetable oil. 3. Preheat the pan either in the oven or on the stove over medium-high heat. 4. Mix all ingredients together in the large bowl, stir until combined. 5. Pour batter into the preheated cast iron skillet. 6. Place skillet in the oven and bake until golden brown, approximately 30 minutes

Calories Per Serving: 61 calories Fat Grams Per Serving: 3g

Pea Salad Serves 12

Ingredients ○ Head of Lettuce ○ 10 oz bag of Frozen Peas(thawed and drained) ○ ½ Cup of finely chopped Celery ○ 1 Cup of Parmesan Cheese ○ 1 Cup of Swiss Cheese ○ 1 Red Onion Chopped ○ ½ Cup of Green Pepper ○ 2 Cups of bacon bits Dressing: ○ 2 Cup Mayo ○ 16 oz Sour Cream ○ Ranch dressing mix

Directions 1. Break head of Lettuce clean and dry 2. Chop lettuce and make a layer on the bottom; cover with half the dressing 3. Thin layers of red onion and green pepper 4. Next layer the frozen peas 5. Next layer Celery 6. Sprinkle with parmesan and swiss cheese 7. Spread Dressing to seal layers 8. Sprinkle Bacon on top

Directions 1. Mix in a bowl the sour cream, mayo and Ranch dressing mix.

Calories Per Serving: 515 Fat Grams Per Serving: 20

Pea Salad - Low Fat Version Serves 12

Ingredients ○ Head of Lettuce ○ 10 oz bag of Frozen Peas (thawed and drained) ○ ½ Cup of finely chopped Celery ○ 1 Cup of Reduced Fat Parmesan Cheese ○ 1 Cup of Low Fat Swiss Cheese ○ 1 Red Onion Chopped ○ ½ Cup of Green Pepper ○ 2 Cups of Turkey bacon bits Dressing: ○ 2 Cup Light Mayo ○ 16 oz Fat Free Sour Cream ○ Ranch dressing mix

Directions 1. Mix in a bowl the sour cream, mayo and Ranch dressing mix.

Calories Per Serving: 204 Fat Grams Per Serving: 10

Potato Casserole Serves 8

Ingredients ○ 2 (1lb) bags frozen hasbrown potatoes defrosted ○ ½ cup melted butter ○ 1 tsp. salt ○ ¼ tsp. pepper ○ ½ cup onion chopped ○ 1 (10 ½ ounce) can of cream of mushroom soup ○ ½ pint sour cream ○ 10 ounces grated cheddar cheese

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Combine potatoes, melted butter, salt and pepper 3. Add onion, soup, sour cream and cheese; mix well 4. Put in a 9x13- inch casserole dish 5. Bake at 350 degrees for 45 minutes

Calories Per Serving: 507 Fat Grams Per Serving: 57%

Potato Casserole - Low Fat Version Serves 8

Ingredients ○ ○ ○ ○ ○ ○

2 (1lb) sweet potatoes shreded ¾ cup vegetable oil 1 tsp. salt ¼ tsp. pepper ½ cup onion chopped 1 (10 ½ ounce) can of cream of mushroom soup ○ ½ pint sour cream ○ 10 ounces grated low fat cheddar cheese

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Combine potatoes, vegetable oil, salt and pepper 3. Add onion, soup, sour cream and cheese; mix well 4. Put in a 9x13- inch casserole dish 5. Bake at 350 degrees for 45 minutes

Calories Per Serving: 470 Fat Grams Per Serving: 34%

Raspberry Jello Servings: 10

Ingredients ○ 1 Large package flavored jello ○ 2 Small boxes of raspberries(can be frozen) ○ 1 can of applesauce ○ 2 cups of boiling water ○ 1 bag of baby marshmallows ○ 1 12 ounce of sour cream

Directions 1. Combine Marshmallows and sour cream and set overnight in fridge. 2. Combine jello and 2 cups of boiling water and stir until dissolved. 3. Add applesauce and raspberries to the mixture of jello and boiling water. 4.

Next put the jello mixture in a 9 by 9 pan.

5. When jello is set, take out the marshmallow mixture(from the fridge the night before) and mix until smooth. 6. Spread the marshmallow mixture on top of set jello.

Calories Per Serving:186 Fat Grams Per Serving:36

Raspberry Jello- Low Fat Version Servings: 10

Ingredients ○ 1 Large package flavored jello ○ 2 Small boxes of raspberries(can be frozen) ○ 1 can of applesauce ○ 2 cups of boiling water ○ 1 bag of baby marshmallows ○ 1 12 ounce of fat free sour cream

Next put the jello mixture in a 9 by 9 pan.

5. When jello is set, take out the marshmallow mixture(from the fridge the night before) and mix until smooth. 6. Spread the marshmallow mixture on top of set jello.

Calories Per Serving:165 Fat Grams Per Serving:4

Rice Casserole Serves 5

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 cup of ground sausage 1 cup of diced onions 1 cup of diced bell peppers 1 can of chicken and rice soup 1 can of cream of mushroom soup 1 cup of whole grain rice 1 ½ cups of water 1 cup of grated cheddar cheese

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease pot, and brown sausage. 2. Drain sausage of grease, then add all other ingredients in pot with the sausage except cheese. 3. Bring to a boil, then remove from heat. 4. Pour contents into a baking pan and place in preheated oven for 30 minutes. 5. Place cheese on top, and bake for ten more minutes.

Calories Per Serving: 257 Fat Grams Per Serving: 8 grams

Rice Casserole - Low Fat Version Serves 5

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 cup of ground turkey 1 cup of diced onions 1 cup of diced bell peppers 1 can of reduced sodium chicken and rice soup 1 can of reduced sodium cream of mushroom soup 1 cup of yellow rice 1 ½ cups of water 1 cup of lowfat cheddar cheese

Calories Per Serving:189.4 Fat Grams Per Serving:2.2 grams

Sweets

S’mores Brownies- Low Fat Version Serves 16

Ingredients ○ ○ ○ ○

¼ cup of water ¼ cup of Ocean Spray Cranberry Juice 3 tablespoons of plain low fat yogurt 1box (1 lb, 2.4 oz) Betty Crocker Original Brownie Mix ○ 2 cups miniature marshmallows ○ 4 Graham crackers, broken into small pieces ○ 2 Hershey's Chocolate candy bars, broken into 1 inch squares

Directions 1. Heat oven to 350 degrees F (or the recommended time on the box). 2. Immediately sprinkle marshmallows & graham crackers over warm brownies. 3.

Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.)

4. Sprinkle with chocolate candy.

5. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows. Calories Per Serving: 70 calories Fat Grams Per Serving:12 grams

S’mores Brownies Serves 16

Ingredients ○ ○ ○ ○

¼ cup of water ¼ cup of vegetable Oil 1 eggs 1box (1 lb, 2.4 oz) Betty Crocker Original Brownie Mix ○ 2 cups miniature marshmallows ○ 4 Graham crackers, broken into small pieces ○ 2 Hershey's Chocolate candy bars, broken into 1 inch squares

Directions 1. Heat oven to 350 degrees F (or the recommended time on the box). 2. Immediately sprinkle marshmallows & graham crackers over warm brownies. 3.

Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.)

4. Sprinkle with chocolate candy.

5. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows. Calories Per Serving: 220 calories Fat Grams Per Serving: 7 grams

Snickerdoodle Cookies Servings: 4 dozen

Ingredients: ● ● ● ● ● ● ● ● ● ●

1 1/2 cups sugar ½ cup butter or margarine, softened ½ cup shortening 2 eggs 2 ¾ cups Gold Medal all purpose or unbleached flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt ¼ cup of sugar 2 teaspoons ground cinnamon

Directions: 1. Heat oven to 400 degrees F 2. Mix 1 ½ cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 3. Shape dough into 1 ¼-inch balls. Mix ¼ cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Total Calories per serving: 71 kcals Total fat per serving: 2g

Snickerdoodle Cookies-Low Fat Servings: 4 dozen

Ingredients: ● 1 1/2 cups sugar ● ½ cups margarine unsalted butter, softened ● 2 egg whites ● 2 ¾ cups Gold Medal all purpose or unbleached flour ● ½ cup lowfat buttermilk ● 2 teaspoons cream of tartar ● 1 teaspoon baking soda ● ¼ teaspoon salt ● ¼ cups of sugar ● 2 teaspoons ground cinnamon

1-2-3 Apple Crisp Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○

8 apples, peeled 1 ½ cups brown sugar 1 cup flour 1 cup oats 1 teaspoon cinnamon 1 teaspoon nutmeg ½ cup cold butter

Directions 1. Preheat oven to 375 degrees F. 2. Lightly grease a 13x9 glass pan. 3. Cut apples into slices (removing seeds) and layer in bottom of pan. 4. In a medium sized bowl, mix dry ingredient and cut in butter with a pastry cutter (cut until crumbly). 5. Sprinkle mixture over apples. 6. Bake for 30-35 minutes or until the top is brown. 7. Serve with ice cream or whipped cream.

Total Calories Per Serving: 488 kcal Total Fat Per Serving: 13 g

1-2-3 Apple Crisp-Low Fat Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

8 apples, peeled ¾ cup brown sugar ¾ cup agave nectar 1/2 cup flour ½ cup whole wheat flour 1 cup oats 1 teaspoon cinnamon 1 teaspoon nutmeg ¼ cup cold butter ¼ cup applesauce

Total Calories Per Serving: 351 kcal Total Fat Per Serving: 8 g

7-Up Bundt Cake Serves 20

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

¾ lb butter, softened 3 cups sugar 5 whole eggs 2 tbs lemon extract 3 cups all-purpose flour ¾ cup carbonated lemon-lime beverage ⅔ cup powdered sugar 1 tablespoon lemon juice

Directions 1. Cream butter and sugar together for 10 minutes using electric beater. 2. Add eggs one at a time, beating after each addition. 3. Add flour and lemon extract. 4. Fold in carbonated lemon-lime beverage. 5. Pour into well-greased 12-inch Bundt pan 6. Bake at 325 degrees for 1 hour. 7. To make the Lemon Glaze, mix the powdered sugar and lemon juice together. 8. After cake has cooled, dribble with the Lemon Glaze. Total Calories per Serving: 347 kcal Total Fat per Serving: 13g

Apple Pie Serves 10

Ingredients

Directions

Crust

● ● ● ● ● ●

1-¾ cups all purpose flour 1 teaspoon cinnamon ½ cup sugar ½ teaspoon salt ½ cups plus 2 tablespoons butter ¼ cup water Filling

● 8 apples, peeled, cored and sliced ● ½ cup all purpose flour ● 1 cup sugar

1. Preheat oven to 450 degree Fahrenheit. 2. Combine flour, sugar, cinnamon and salt. Cut in butter. Add water and toss with fork until evenly moistened. Form dough into ball and place on a lightly floured surface. 3.

Form dough into ball and place on a lightly floured surface.

● ● ● ●

½ teaspoon salt 1-⅔ cups sour cream 2 teaspoon vanilla 1 egg

4. Roll dough to about ¼ inch thickness and place in a ten inch pie plate. Cut off any extra dough and pinch around the edge. Set aside.

● ● ● ● ●

Topping 1 cup walnuts, chopped ⅓ cup sugar 1 tablespoon cinnamon ½ cup brown sugar pinch of salt

5. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt into a bowl and mix well. Spoon into pie crust. 6. Bake for 10 minutes. 7. Reduce oven to 350 degree Fahrenheit and cook for 40 minutes or until filling is golden brown and slightly puffed. 8. Combine nuts, sugars, cinnamon and salt into a bowl and mix very well. Cut in butter until mixture is crumbly. 9. Spoon over top of pie and cook for 15 minutes longer at 350 degree Fahrenheit. Calories Per Serving: 411 Fat Grams Per Serving: 19.38

Apple Pie Serves 10

Ingredients

Directions

Crust

● ½ cups whole wheat flour ● 1 teaspoon cinnamon ● ¼ cup sugar ●

1 tablespoon vanilla

● ½ teaspoon salt ● ½ cups plus 2 tablespoons butter ● ¼ cup water Filling

● 8 apples, peeled, cored and sliced ● 1/4 cup whole wheat flour ● 1 cup sugar

1. Preheat oven to 450 degree Fahrenheit. 2. Combine flour, sugar, cinnamon, vanilla and salt. Cut in butter. Add water and toss with fork until evenly moistened. Form dough into ball and place on a lightly floured surface. 3.

Form dough into ball and place on a lightly floured surface.

● ● ● ●

½ teaspoon salt 1-⅔ cups sour cream 2 teaspoon vanilla 2 egg whites

4. Roll dough to about ¼ inch thickness and place in a ten inch pie plate. Cut off any extra dough and pinch around the edge. Set aside.

● ● ● ● ●

Topping 1 cup walnuts, chopped ⅓ cup sugar 1 tablespoon cinnamon ½ cup brown sugar pinch of salt

5. Combine apples, sour cream, sugar, flour, egg whites, vanilla, and salt into a bowl and mix well. Spoon into pie crust. 6. Bake for 10 minutes. 7. Reduce oven to 350 degree Fahrenheit and cook for 40 minutes or until filling is golden brown and slightly puffed. 8. Combine nuts, sugars, cinnamon and salt into a bowl and mix very well. Cut in butter until mixture is crumbly. 9. Spoon over top of pie and cook for 15 minutes longer at 350 degree Fahrenheit. Calories Per Serving: 275 Fat Grams Per Serving: 10.23

Buttermilk Brownies Serves approximately 40

Ingredients ❏ ❏ ❏ ❏ ❏ ❏ ❏ ❏ ❏ ❏

1 stick margarine 1 cup water ¼ cup cocoa ½ cup oil ½ cup buttermilk 2 eggs slightly beaten 2 cups flour 2 cups sugar ½ tsp salt 1 tsp baking soda

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan. 2. In a saucepan, bring the margarine, water, cocoa, and oil to a boil. 3. Once boiling, remove from heat. 4. Add in the buttermilk, eggs, flour, sugar, salt, and baking soda and mix well. 5. Pour into a greased jelly roll pan and place in the oven for 20-25 minutes.

Frosting Ingredients ● ● ● ● ●

2 cups sugar 9 Tbsp milk 9 Tbsp butter 1 ½ cups chocolate chips ¾ cup mini marshmallows

Frosting Directions 1. In, a saucepan, cook together the sugar, milk, and butter for about 30 seconds or until bubbly. 2. Remove from heat and add the chocolate chips and mini marshmallows. 3. Once brownies are cooled, leave them in the pan and frost.

Calories Per Serving: 178 Fat Grams Per Serving: 8.1g

Arroz Con Leche Recipe Serves 5

Ingredients ○ ○ ○ ○ ○ ○ ○

2 ½ cups of white rice 1 cinnamon stick 1 cup of water ½ gallon of whole 3.25% fat milk ½ bar of piloncillo 2 tablespoons of vanilla extract 1 cup of sugar

Directions 1. Put 2 ½ cups of rice, 1 cinnamon stick, ½ bar of piloncillo, 2 tablespoons of vanilla, 1 cup of sugar, 1 cup of water, and ½ gallon of milk in a saucepan. 2. Boil the ingredients and keep the pan uncovered. Boil until the rice is tender. This will take around 18 minutes. 3. Continue cooking over medium-high heat until the mixture comes to a boil. 4. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick. This will take around 20 minutes. 5. You are done! Transfer the pudding to a serving bowl and eat up!

Calories Per Serving: 366 calories Fat Grams Per Serving: 4 grams

Arroz Con Leche Recipe - Low Fat Version Serves 5

Ingredients ○ ○ ○ ○ ○

2 ½ cups of whole wheat rice 1 cinnamon stick 1 cup of water 2 cups of stevia sweetener ½ skim milk

Directions 1. Put 2 ½ cups of rice, 1 cinnamon stick, 2 cups of stevia sweetener 1 cup of water, and ½ gallon of milk in a saucepan. 2. Boil the ingredients and keep the pan uncovered. Boil until the rice is tender. This will take around 18 minutes. 3. Continue cooking over medium-high heat until the mixture comes to a boil. 4. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick. This will take around 20 minutes. 5. You are done! Transfer the pudding to a serving bowl and eat up!

Calories Per Serving: 128 calories Fat Grams Per Serving: 1 grams

Buttermilk Brownies- Low Fat Serves approximately 40

Ingredients ❏ ❏ ❏ ❏ ❏ ❏ ❏ ❏ ❏ ❏

4 Tbsp applesauce 1 cup water ¼ cup cocoa ½ cup mashed bananas ½ cup buttermilk 4 egg whites 2 cups flour 2 cups sugar ½ tsp salt 1 tsp baking soda

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan. 2. In a saucepan, bring the applesauce, water, cocoa, and mashed bananas to a boil. 3. Once boiling, remove from heat. 4. Add in the buttermilk, egg whites, flour, sugar, salt, and baking soda and mix well. 5. Pour into a greased jelly roll pan and place in the oven for 20-25 minutes.

Frosting Ingredients ● ● ● ● ●

2 cups sugar 9 Tbsp milk 9 Tbsp butter 1 ½ cups chocolate chips ¾ cup mini marshmallows

Calories Per Serving: 150 Fat Grams Per Serving: 3.5g

New York Cheesecake Recipe Serves 10

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○

15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour

○

6. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 7. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 8. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. Calories Per Serving: 533 calories per serving Fat Grams Per Serving: 35.7g

New York Cheesecake Recipe Low-fat Serves 14

Ingredients ○ 9 whole low-fat cinnamon graham crackers, crumbled ○ 2 tablespoons unsalted butter, melted ○ cooking spray ○ 2 8 ounce packages Neufchatel cream cheese, softened ○ 2 8-ounce packages fat-free cream cheese, softened

○ ○ ○ ○ ○ ○

1 1/2 cups white sugar 3/4 cup milk 2 large eggs plus 3 egg whites 1 cup reduced-fat sour cream 1 teaspoon vanilla extract 2 tablespoons all-purpose flour ○ 1 teaspoon finely grated lemon zest

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. 2. In a medium bowl, mix graham cracker crumbs add 1 to 2 tablespoons of water and melted butter. Wrap the outside of a 9-inch of springform pan with foil to prevent leaks. coat the inside of the pan with cooking spray and press the crumbs onto the bottom. bake for about 8 minutes, until browned and cool for about 10 minutes. 3. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust 4. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes. 5. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired. Calories Per Serving: 229 calories per serving Fat Grams Per Serving: 11g

7-Up Bundt Cake - Low Fat Serves 20

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○

1/4 cup olive oil 1 cup Splenda sugar 3 egg whites, stiffly beaten 2 whole eggs 2 tbs lemon extract 3 cups white whole-wheat flour 1 cup nonfat Greek yogurt 1 cup fresh berries ¾ cup diet carbonated lemon-lime beverage

Directions 1. Mix olive oil and sugar together for 10 minutes using electric beater. Add the yogurt and stir. 2. Add egg whites and whole eggs one at a time, beating after each addition. 3. Add flour and lemon extract. 4. Fold in carbonated lemon-lime beverage. 5. Pour into well-greased 12-inch Bundt pan. 6. Bake at 325 degrees for 1 hour. 7. After cake has cooled, serve with fresh berries. Total Calories per Serving: 103 kcal Total Fat per Serving: 3g

Apple Pie 8 servings

Ingredients ○ ○ ○ ○ ○ ○ ○

1 Package of pie crust mix ⅓ of cold water ½ of cup of sugar ½ of cup Gold Medal® allpurpose flour ½ of a teaspoon of ground cinnamon ¼ of a teaspoon of nutmeg 5 Cups of thinly sliced peeled apples ( 3 large apples) ○ 1 Tablespoon of butter or margarine ○ Milk

Directions

Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.

Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.

Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.

Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Calories Per Serving: 320 calories Fat Grams Per Serving: 14 grams

Apple Pie - Low Fat Version 8 servings

Ingredients ○ Pillsbury - Frozen or Ready Pie Crust, 1 crust ○ ⅓ of cold water ○ ½ of cup of stevia ○ ½ of cup Spelt Flour (Whole-Grain) ○ ½ of a teaspoon of ground cinnamon ○ ¼ of a teaspoon of nutmeg ○ 5 Cups of thinly sliced peeled apples ( 3 large apples) ○ 1 Tablespoon of whipped butter ○ Soy milk

Directions 1. Heat oven to 425°F. Make pie crust mix as directed for

9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate

2. Stir together 1/2 cup stevia, the Spelt Flour, cinnamon

and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.

3. Roll remaining pastry; cut into 10 strips, each about 1/2

inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with soy milk; sprinkle lightly with additional stevia.

4. Bake 30 to 35 minutes or until crust is golden brown and juice is bubby

Calories Per Serving: 136 Fat Grams Per Serving: 6

Basic Tres Leches Cake Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 teaspoon vanilla extract 1 ½ cups cake flour 1 pinch of salt 1 teaspoon baking powder ½ cup whole milk ⅓ cup oil 1 cup sugar 5 large eggs Cream Syrup:

○ ○ ○ ○

½ cup heavy cream 1 tablespoon rum or brandy (optional) 12 oz. evaporated milk 14 oz. sweetened condensed milk Whipped Topping: ○ ¾ cup heavy cream ○ 1 teaspoon vanilla ○ 1 tablespoon sugar

Directions Preparation: 1. Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. 2. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. 3. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes. 4. Cream Syrup :Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake. 5. Whipped Topping: In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake. 6. Top with a sprinkle of cinnamon or garnish with fresh berries.

Calories Per Serving:1687g Fat Grams Per Serving:1318g

Basic Tres Leches Cake - Low Fat Version Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 vanilla bean 1 ½ cups whole wheat flour 1 pinch of salt 1 teaspoon baking powder ½ cup skim milk ⅓ cup banana 1 cup splenda ½ cup applesauce Cream Syrup:

○ ○ ○ ○

½ cup heavy cream 1 tablespoon rum or brandy (optional) 12 oz. evaporated milk 14 oz. sweetened condensed milk Whipped Topping: ○ ¾ cup heavy cream ○ 1 vanilla bean ○ 1 tablespoon splenda

Directions Preparation: 1. Combine the whole wheat flour and baking powder and salt. In a separate bowl, combine the banana, splenda, and 1 vanilla bean. Add the applesauce to the splenda mixture one at a time until well combined. Stir in the heated 1/2 cup of skim milk, then drain and gently fold in the flour mixture a little at a time. 2. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. 3. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes. 4. Cream Syrup :Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake. 5. Whipped Topping: In a chilled mixing bowl add the heated heavy cream, vanilla bean and splenda. Drain the mixture .Beat on high speed until peaks form.Let it cool .Spread a thin layer over the cake. 6. Top with a sprinkle of cinnamon or garnish with fresh berries.

Calories Per Serving:1542g Fat Grams Per Serving:1060g

Cherry Cheesecake Serves 6-8

Ingredients ○ One 8 ounce and one 3 ounce package of cream cheese, softened ○ 1 cup confectioners’ sugar ○ 1 carton (8 ounces) frozen whipped topping, thawed ○ 1 shortbread or graham cracker crust (8 or 9 inches) ○ 1 can (21 ounces) cherry pie filling

Directions 1. In a bowl, beat the cream cheese and sugar until smooth 2. Fold in whipped topping; spoon into crust 3. Top with pie filling 4. Refrigerate until serving Calories Per Serving: 464 Fat Grams Per Serving: 24

Cherry Cheesecake - Low Fat Version Serves 6-8

Ingredients ○ One 8 ounce and one 3 ounce package of fat free cream cheese, softened ○ 1 cup confectioners’ sugar ○ 1 carton (8 ounces) frozen whipped topping, thawed ○ 1 shortbread or graham cracker crust (8 or 9 inches) ○ 1 can (21 ounces) cherry pie filling

Directions 1. In a bowl, beat the fat free cream cheese and sugar until smooth 2. Fold in whipped topping; spoon into crust 3. Top with pie filling 4. Refrigerate until serving Calories Per Serving: 387.3 Fat Grams Per Serving: 13.5

Chocolate Chip Cookies Serves 30

Ingredients ● ● ● ● ● ● ● ● ●

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups of nestle chocolate chips

Directions 1. Pre heat the oven to 375 degrees F. 2. Begin to mix flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until you have a thick mixture the mixing of all the ingredients will take 3-8 minutes depending on your mixing methods. 3. get a flat baking sheet and cover it with nonstick spray 4. scoop and put cookies on the sheet as small or as large as you want you cookies to be. 5. Let cook in oven for 9 -11 minutes until they are a golden brown. 6. take out of the oven and then off the hot sheet to let them cool on paper towels or wax paper.

Calories per serving: 77.5 kcals Fat per serving: 4.5g

Chocolate Chip Cookies- Low Fat Serves 30

Ingredients

● ● ● ● ● ● ●

11/4 cups flour1/4 tsp baking soda 1/4 tsp salt 4 tbsps butter (melted and cooled) 1 egg 1 tsp vanilla 1 cup brown sugar 1/2 cup chocolate chips

Calories per serving: 52 kcals Fat per serving: 3g

Chocolate Fudge Cheesecake Serves 7

Ingredients ○ Garnishes: fresh mint sprigs, sliced strawberries ○ 2 Chocolate glaze ○ 2 teaspoons vanilla ○ 7 large eggs ○ 1 ¾ cups sugar ○ 4 (8-ounce) packages cream cheese, softened ○ ½ cup toasted, chopped pecans ○ 4 (1-ounce) unsweetened chocolate baking squares ○ 1 cup butter, softened ○ 2 cups sugar ○ 4 large eggs ○ 4 eggs ○ 1 all purpose flour ○ 1 teaspoon vanilla extract ○ 1 cup semisweet chocolate morsels

Directions 1. Sprinkle ½ cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans 2. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 ½ minutes, stirring at 30-second intervals until melted. Stir until smooth 3. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. 4. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans 5. 6. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter. 7. Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. 8. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired. 9. 10. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Calories Per Serving: Fat Grams Per Serving:

Chocolate Layer Pie

Ingredients ○ 1 cup all-purpose flour ○ 1 stick butter, melted ○ 1 cup & 2 teaspoons powdered sugar, divided ○ 1 cup pecans, chopped ○ 8-oz. pkg. cream cheese, softened ○ 12-oz. pkg. frozen whipped topping, thawed ○ 3 cups milk ○ 2 3.5-oz. pkg. instant chocolate pudding

Directions 1. Mix flour, butter, 2 teaspoons of powdered sugar and pecans. 2. Pat into a 13”x9” pan. 3. Bake at 350 degrees for 10 to 20 minutes and cool. 4. Mix cream cheese, one cup powdered sugar and half of the whipped topping; spread on cooled crust. 5. Blend milk and pudding: stirring until thick; spread over cream cheese layer. 6. Spread remainder of whipped topping on top and refrigerate until ready to serve. Total calories per serving: 347 kcal Total fat per serving: 23 g

Chocolate Layer Pie - Low Fat Servings: 12

Ingredients ○ 1 cup all-purpose flour ○ 1 stick butter, melted ○ ½ cup & 2 teaspoons powdered sugar, divided ○ ⅔ cup molasses ○ 1 cup pecans, chopped ○ 8-oz. pkg. cream cheese, softened ○ 12-oz. pkg. frozen whipped topping, thawed ○ 3 cups skim milk ○ 2 3.5-oz. pkg. instant chocolate pudding

Directions 1. Mix flour, butter, 2 teaspoons of powdered sugar and pecans. 2. Pat into a 13”x9” pan. 3. Bake at 350 degrees for 10 to 20 minutes and cool. 4. Mix cream cheese, ½ cup powdered sugar, ⅔ cup molasses, and half of the whipped topping; spread on cooled crust. 5. Blend skim milk and pudding: stirring until thick; spread over cream cheese layer. 6. Spread remainder of whipped topping on top and refrigerate until ready to serve. Total calories per serving: 323 kcal Total fat per serving: 22.533 g

Chocolate Pudding Dessert Serves 12: 1 cup servings

Ingredients ○ ○ ○ ○ ○ ○

2 Cups of Flour 1 Cup of Butter 1 8oz can of Cream Cheese 1 Cup of Powdered Sugar 2 Cups of cool-whip 2 Packages of chocolate instant pudding (large) ○ 3 Cups of Milk

Directions 1. Preheat oven to 350. 2. In a medium bowl, mix flour and butter together and then pour into 9x13 pan and bake in preheated oven until light brown color. (This should take about 20 minutes) 3. In a large bowl, mix cream cheese, powdered sugar, and one cup of cool-whip together until smooth. Spread on cooled first layer. 4. Mix both packages of chocolate instant pudding and 3 cups of milk and mix until smooth. Then spread into another layer. 5. Add 1 cup of cool-whip layer on very top.

Calories Per Serving: 484 g Fat Grams Per Serving: 19g

Chocolate Pudding Dessert- Low Fat Version Serves 12: 1 cup servings

Ingredients ○ ○ ○ ○ ○ ○

2 Cups of Whole Wheat Flour 1 Cup of smart Balance buttery spread 1 8oz can of Light Cream Cheese 1 Cup of Powdered Sugar 2 Cups of light cool-whip 2 Packages of low calorie chocolate instant pudding (large) ○ 3 Cups of fat free Milk

Directions 1. Preheat oven to 350. 2. In a medium bowl, mix whole wheat flour and buttery spread together and then pour into 9x13 pan and bake in preheated oven until light brown color. (This should take about 20 minutes) 3. In a large bowl, mix light cream cheese, powdered sugar, and one cup of light cool-whip together until smooth. Spread on cooled first layer. 4. Mix both packages of low calorie chocolate instant pudding and 3 cups of fat free milk and mix until smooth. Then spread into another layer. 5. Add 1 cup of light cool-whip layer on very top.

Calories Per Serving: 216 g Fat Grams Per Serving: 8.5 g

Chocolate Scotcheroos Serves 24

Ingredients ○ ○ ○ ○

1 Cup of Light Corn Syrup 1 Cup of Sugar 1 Cup of Peanut Butter 6 Cups of Kellogg’s Rice or Cocoa Krispies Cereal ○ 1 Cup of Semi-Sweet Chocolate Morsels ○ 1 Cup Butterscotch Chips

Directions 1. Place corn syrup and sugar into 3quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2inch pan coated with cooking spray. Set aside. 2. Melt chocolate and butterscotch chips together in 1quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1inch bars when cool. 3. Note: Before measuring the corn syrup, coat your measuring cup with cooking spraythe syrup will pour easily out of the cup.

Total Calories Per Serving: 240 Calories Total Fat Per Serving: 10g

Chocolate Scotcheroos-Low Fat Serves 24

Ingredients ○ ○ ○ ○

3/4 Cup Maple Syrup 1 Teaspoon of Stevia 1 Cup of Peanut Butter 6 Cups of Kellogg’s Rice or Cocoa Krispies Cereal ○ 1 Cup of Semi-Sweet Chocolate Morsels ○ 1 Cup Butterscotch Chips

Directions 1. Place maple syrup and stevia into 3quart saucepan. Cook over medium heat, stirring frequently, until stevia dissolves and mixture begins to boil. Remove from heat. Stir in sunflower butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2inch pan coated with cooking spray. Set aside. 2. Melt chocolate and butterscotch chips together in 1quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1inch bars when cool. 3. Note: Before measuring the maple syrup, coat your measuring cup with cooking spraythe syrup will pour easily out of the cup.

Total Calories Per Serving: 150 Calories Total Fat Per Serving: 8g

Classic Pecan Pie Serves 8

Ingredients 1 cup Light OR Dark Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Extract ○ 1-1/2 cups (6 ounces) pecans ○ 1 (9-inch) unbaked or frozen** deep-dish pie crust ○ ○ ○ ○ ○

Directions 1. Preheat oven to 350 degrees F (175 degrees C) 2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. 3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. 4. To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. 5. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over browning, cover edges with foil.

Total calories per serving: 422 Total Grams of fat per serving: 18.5

Cookies and Cream Cheesecakes Serves 30

Ingredients ○ 42 Oreos, 30 left whole and 12 coarsely chopped ○ 2 pounds (32 oz) cream cheese, softened ○ 1 cup granulated sugar ○ 1 teaspoon vanilla extract ○ 4 large eggs, lightly beaten ○ 1 cup of sour cream ○ 1 pinch of salt

Directions 1. Preheat oven to 275 degrees F. Line standard muffin pans with liners. Place one whole cookie in the bottom of each liner. 2. In a large bowl, beat cream cheese at a medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. 3. Drizzle in eggs, a bit at a time. Beat sour cream and salt. 4. Stir in chopped cookies by hand. 5. Divide the batter evenly among cookie-lined cups, filling each almost to the top. 6. Bake for 22 minutes, rotating the pan halfway (11 minutes) until filling is set. 7. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). 8. Remove from tins just before serving, best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. Calories Per Serving: 229 Fat Grams Per Serving: 10

Dutch Chocolate Cake Serves 25

Ingredients Cake

● ● ● ● ● ● ● ● ●

2 cups of flour 2 cups of sugar 2 sticks of Blue Bonnet Margarine 3 tbs. of Hershey’s Powdered Cocoa 1 cup of water 2 eggs 2 tsps. of vanilla 1 tsp. of baking soda ¾ cup of buttermilk

Icing

● ● ● ●

1 stick of margarine 3 tbls. Hershey’s Powdered Cocoa 3 tbs. of milk 1box of powdered sugar ● 1 cup of pecans

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch springform pan. 2. In a large bowl, mix 2 cups of flour and 2 cups of sugar. 3. In a pot, add 2 melted sticks of Blue Bonnet Margarine, 3 tbs. of Hershey’s Powdered Cocoa, and 1 cup of water. Bring to a boil while stirring. 4. Pour this over the flour and sugar and mix with a mixer. 5. Add 2 eggs, 2 tsps. of vanilla, 1 tsp. of baking soda, ¾ cup of buttermilk and mix until blended. 6. Bake for 30 minutes 7. In a pot, mix 1 stick of margarine, 3 tbls. of Hershey’s Powdered Cocoa, 3 tbs. of milk. Bring to a tiny boil. Stir so the milk and cocoa won’t scorch. 8. Take off the burner and add nearly a full box of powdered sugar or more and mix using an electric mixer until icing is thick. 9. Add 1 cup of pecans and mix until they are coated. Keep thick enough that you have to use a spoon to smooth on cake. Pour over cake while cake is still war.

Calories Per Serving: 211.3kcals Fat Per Serving: 3.6g

Dutch Chocolate Cake-Low Fat Serves 25

Ingredients Cake

● ● ● ● ● ● ● ● ● ●

2 cups of flour 2 cups of sugar 2 sticks of Blue Bonnet Margarine 3 tbsp. of Hershey’s Powdered Cocoa 1 cup of water 2 eggs 2 tsp. of vanilla 1 tsp. of baking soda ¾ cup of nonfat yogurt 1 tsp.(or more) of skim milk (organic)

Icing

● ● ● ●

1 stick of margarine 3 tbsp. Hershey’s Powdered Cocoa 3 tbsp. of skim milk (organic) 1box of powdered sugar ● 1 cup of pecans

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch springform pan. 2. In a large bowl, mix 2 cups of flour and 2 cups of sugar. 3. In a pot, add 2 melted sticks of Blue Bonnet Margarine, 3 tbsp. of Hershey’s Powdered Cocoa, and 1 cup of water. Bring to a boil while stirring. 4. Pour this over the flour and sugar and mix with a mixer. 5. Add 2 eggs, 2 tsp. of vanilla, 1 tsp. of baking soda, ¾ cup of nonfat yogurt (at time add 1 tbsp. of skim milk until consistency of the yogurt is not as thick) 6. Bake for 30 minutes 7. In a pot, mix 1 stick of margarine, 3 tbsp. of unsweetened powdered cocoa, 3 tbsp. of skim milk. Bring to a tiny boil. Stir so the milk and cocoa won’t scorch. 8. Take off the burner and add nearly a full box of powdered sugar or more and mix using an electric mixer until icing is thick. 9. Add 1 cup of pecans and mix until they are coated. Keep thick enough that you have to use a spoon to smooth on cake. Pour over cake while cake is still war.

Calories Per Serving: 190.62kcals Fat Per Serving: 2.5g

Four Layer Dessert Serves 16

Ingredients ○ ○ ○ ○ ○ ○

1 cup of flour ½ cup pecans ½ cup margarine 1 cup cool whip 1 cup powdered sugar 8 ounces package cream cheese ○ 3 cups of 2% milk ○ 2 helpings of 3 ounce package of instant chocolate pudding

Directions 1. Mix 1 cup of flour, ½ cup of pecans and ½ cup of margarine together and preheat the oven to 375 degrees. 2. Pour the mixed ingredients in a 9 by 13 pan and put it in the oven for 10 minutes. 3. Layer two: Mix and beat one cup of cool whip, one cup of powdered sugar, and one 8 ounce package cream cheese. 4. Spread the mix onto the cool crust. 5. Layer three: Mix two 3 ounce packages of instant chocolate pudding, and 3 cups of cold milk. 6. Pour the mix on top of layer two. 7. Layer four: Spread the top with the rest of the cool whip.

Calories Per Serving: 238.94 Fat Grams Per Serving: 4.56

Four Layer Dessert - Low Fat Version Serves 16

Ingredients ○ 1 cup of soy flour ○ ½ cup walnuts ○ ½ cup Alpro soya light margarine ○ 1 cup fat free whipped cream ○ 1 cup Global Sweet - Organic Erythritol ○ 8 ounces package low fat cream cheese ○ 3 cups of light soy milk ○ 2 helpings of 3 ounce package of cocoa powder

Directions 1. Mix 1 cup of soy flour, ½ cup of walnuts and ½ cup of Alpro soya light margarine together and preheat the oven to 375 degrees. 2. Pour the mixed ingredients in a 9 by 13 pan and put it in the oven for 10 minutes. 3. Layer two: Mix and beat one cup of fat free whipped cream, one cup of organic erythritol, and one 8 ounce package low fat cream cheese. 4. Spread the mix onto the cool crust. 5. Layer three: Mix two 3 ounce packages of instant cocoa powder, and 3 cups of light soy milk. 6. Pour the mix on top of layer two. 7. Layer four: Spread the top with the rest of the fat free whipped cream.

Calories Per Serving: 91.06 Fat Grams Per Serving: 2

Gingerbread Men Cookies Servings: 20

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

1 c. butter 1 c. sugar 2 eggs, beaten ½ c. molasses 4- ½ c. all-purpose flour 2 t. ginger 1 t. baking soda ½ t. salt, optional

Directions 1. Preheat oven to 400 degrees(204 degrees celsius).Lightly grease a 9 inch pan. 2. Cream butter and sugar, add the remaining ingredients and blend well; dough will be stiff. 3. Roll out so ¼- inch thickness, cut out gingerbread men with a cookie cutter. 4. Place on lightly greased cookie sheet and bake at 400 degrees for 10 to 12 minutes.

5. Remove from oven and cool. Decorate as desired. Makes about 20 cookies. Total calories per serving: 178 kcal Total fat per serving: 10g

Gingerbread Men Cookies-Low Fat Servings: 20

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

½ c. unsweetened applesauce ⅔ c. maple syrup 1 c. greek yogurt ¾ c. packed brown sugar ¾ c. rice flour 1 t. cinnamon 1 t. baking soda ½ t. salt, optional

Directions 1. Preheat oven to 400 degrees(204 degrees celsius).Lightly grease a 9 inch pan. 2. mix applesauce and maple syrup in bowl , add the remaining ingredients and blend well; dough will be stiff. 3. Roll out so ¼- inch thickness, cut out gingerbread men with a cookie cutter. 4. Place on lightly greased cookie sheet and bake at 400 degrees for 10 to 12 minutes.

5. Remove from oven and cool. Decorate as desired. Makes about 20 cookies. Total calories per serving: 178 kcal Total fat per serving: 10g

Maple Meltaways Servings:20

Ingredients ○ ○ ○ ○ ○ ○

2 cups of all-purpose flour 1 cup butter, softened ¾ cups of sugar 1- ½ t of maple extract ¼ t. salt ⅔ cups of pecan halves

Directions 1. Combine first 5 ingredients together in a large bowl, beat until fluffy.

2. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. 3. Press a pecan half in the center of each cookie.

4. Bake at 350 degrees for 10 minutes or until lightly brown. 5. Remove to a wire rack to cool. Total calories per serving: 182.4 kcal Total fat per serving: 82.86g

Maple Meltaways-Low Fat Servings:20

Ingredients ○ 1 cup of Corn Starch ○ 1 cup margarine ○ 2 eggs ○ ¾ cups of splenda ○ 1 t of maple flavoring ○ ¼ t. salt ○ ⅔ cups of pecan halves

Directions 1. Combine first 5 ingredients together in a large bowl, beat until fluffy.

2. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. 3. Press a pecan half in the center of each cookie.

4. Bake at 350 degrees for 10 minutes or until lightly brown. 5. Remove to a wire rack to cool. Total calories per serving: 45.4 kcal Total fat per serving: 42g

Midnight Madness Cupcakes Servings:24

Ingredients ○ 1 box (15.25 oz) chocolate fudge cake mix with pudding ○ Water, vegetable oil and eggs called for on cake mix box ○ 2 containers (12 oz each) fluffy white whipped ready-to-spread frosting ○ ½ teaspoon purple paste food color ○ 2 tablespoons black sanding sugar ○ ½ cup purple rock candy, if desired ○ 24 creme-filled chocolate soft snack cakes

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. 3.

Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.

Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

5. Spoon frosting into medium bowl; tint with purple food color. 6. Frost cupcakes. Sprinkle with sanding sugar. Top with rock candy. 7. Cut out each snack cake to look like crescent moon. Garnish cupcakes with moon cutouts. Total calories per serving: 429 kcals Total fat per serving: 21g

Midnight Madness Cupcakes-Low Fat Servings:24

Ingredients ○ 1 box (15.25 oz) chocolate fudge cake mix with pudding ○ Water, vegetable oil and eggs called for on cake mix box ○ 2 containers (12 oz each) sugar free vanilla icing ○ ½ teaspoon purple paste food color ○ 24 creme-filled chocolate reduced fat oreos

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. 3.

Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.

Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

5. Spoon frosting into medium bowl; tint with purple food color. 6. Frost cupcakes. Sprinkle with sanding sugar. 7. Cut out each snack cake to look like crescent moon. Garnish cupcakes with moon cutouts. Total calories per serving:370 kcals Total fat per serving:12 g

Pillsbury Monkey Bread Recipe Serves 12

Ingredients

○ ½ cup granulated sugar ○ 1 teaspoon cinnamon ○ 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits ○ ½ cup chopped walnuts, if desired ○ 1 cup firmly packed brown sugar ○ ¾ cup butter or margarine, melted

Directions 1. Heat oven to 350 degrees Fahrenheit. Lightly grease a 12 cup bundt pan or fluted tube pan. 2. In large -storage plastic food bag, mix granulated sugar and cinnamon. 3. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces (optional) 4. In small bowl, mix brown sugar and melted butter; pour over biscuit pieces. 5. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. Total calories per serving: 383 kcal Total fat per serving: 6g

Omas Honey Haystack Cookies Serves 24

Ingredients ○ ○ ○ ○ ○ ○ ○

2 eggs 1 cup butter ½ cup sugar 2 cups flour 3 ½ oz coconut flakes ¾ tsp. cinnamon a few chopped walnuts

Directions 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan. 2. Cream together the butter, sugar, and eggs together in a bowl. Once mixed set out in a cool place for 20 minutes. In a separate bowl mix together cinnamon, honey,nuts and coconut. set aside. 3. Shape dough into balls. 4. bake at 375 degrees for 5 minutes then remove from oven. 5. Make a depression into the ball with thumb. Fill depression with the coconut mixture you set aside earlier. 6. return to oven and bake for 10 more minutes until golden. Let cool. Calories Per Serving: 1 cookie 135 calories Fat Grams Per Serving: 9g

Omas Honey Haystack Cookies- Low Fat Version Serves 24

Ingredients ○ ○ ○ ○ ○ ○ ○

½ cup plain yogurt 1 cup applesauce ¼ cup raw agave nectar 2 almond meal 3 ½ oz coconut flakes ¾ tsp. cinnamon a few chopped walnuts

Directions 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan. 2. Cream together the almond meal, agave, and yogurt together in a bowl. Once mixed set out in a cool place for 20 minutes. In a separate bowl mix together cinnamon, honey,nuts and coconut. set aside. 3. Shape dough into balls. 4. bake at 375 degrees for 5 minutes then remove from oven. 5. Make a depression into the ball with thumb. Fill depression with the coconut mixture you set aside earlier. 6. return to oven and bake for 10 more minutes until golden. Let cool. Calories Per Serving: 1 cookie is 73 calories Fat Grams Per Serving: 5g

Oreo Balls 48 Servings

Ingredients

○ 1 (16 ounce) package Oreo cookies ○ 1 (8 ounce) package cream cheese, softened ○ 1 (24 ounce) package chocolate bark

Directions 1. Finely crush Oreos. 2. Using a blender or hand held mixer, mix Oreos and cream cheese together. 3. Roll into 48, 1 inch balls. 4. Put Oreo balls into fridge and let it chill for an hour. 5. Melt about 3/4 package of chocolate bark in microwave. 6. Take Oreo balls out of fridge and dip into melted chocolate until oreo ball is fully covered in chocolate. 7. Put Oreo balls on a tray and let chocolate harden. 8. Once chocolate has hardened on Oreo balls, it is ready to be served. Total Calories Per serving: 100 Kcal. Total Fat per serving: 6 G.

Oreo Balls-Low Fat 65 Servings

Ingredients ○ 1 Package Reduced-Fat Oreo Cookies ○ 8 Ounces Fat-Free Cream Cheese ○ 2 Packages (8 squares each) Baker's Semi Sweet Chocolate Bars

Oreo Cookie Balls Serves 48

Ingredients ○ ½ cup cream cheese, softened ○ 3 cups of oreo cookies (about 36 cookies) ○ 16 oz. of milk chocolate

Directions 1. Mix cream cheese and cookie crumbs until blended. 2. Shape into 48 (1-inch) balls, then freeze for 10 minutes. 3. Dip the frozen balls in melted chocolate, and place in a shallow waxed paper-lined pan. 4. Refrigerate for 1 hour or until the dessert is firm.

Calories Per Serving: About 98 calories Fat Grams Per Serving: About 11 grams

Oreo Cookie Balls - Low Fat Version Serves 48

Ingredients ○ ½ low fat cup cream cheese, softened ○ 3 cups of reduced fat oreo cookies (about 36 cookies) ○ 16 oz. of low fat milk chocolate

Calories Per Serving: About 81 calories Fat Grams Per Serving: About 9 grams

Peach Cobbler Serves: 10

Ingredients ●

8 fresh peaches - peeled, pitted and sliced into thin wedges

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1/4 cup white sugar

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1/4 cup brown sugar

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1/4 teaspoon ground cinnamon

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1/8 teaspoon ground nutmeg

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1 teaspoon fresh lemon juice

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2 teaspoons cornstarch

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1 cup all-purpose flour

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1/4 cup white sugar

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1/4 cup brown sugar

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1 teaspoon baking powder

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1/2 teaspoon salt

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6 tablespoons unsalted butter, chilled and cut into small pieces

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1/4 cup boiling water

Directions 1. Preheat oven to 425 degrees F (220 degrees C). 2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Total calories per serving: 562 cal Total fat per serving: 17.6g

Peach Cobbler-Low Fat Serves:10

Ingredients ●

8 fresh peaches - peeled, pitted and sliced into thin wedges

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1/4 cup white sugar

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1/4 cup brown sugar

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1/4 teaspoon ground cinnamon

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1/8 teaspoon ground nutmeg

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1 teaspoon fresh lemon juice

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2 teaspoons cornstarch

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1 cup all-purpose flour

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1/4 cup white sugar

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1/4 cup brown sugar

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1 teaspoon baking powder

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1/2 teaspoon salt

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6 tablespoons unsalted butter, chilled and cut into small pieces

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1/4 cup boiling water

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Total calories per serving: Total fat per serving:

Sarena’s Pecan Pie Bars Makes 24 Bars

Ingredients: For the Crust:

❖ 1 ½ sticks (¾) cups of butter ❖ 1 ½ cups all purpose flour ❖ ⅔ cup light brown sugar ❖ 1 tablespoon of salt

For the Filling: ❖ 1 stick (1/2 cup) unsalted butter, softened ❖ 4 eggs ❖ 1 cup light brown sugar ❖ Pinch of salt ❖ 1/3 cup light corn syrup ❖ 1/4 cup unbleached all-purpose flour ❖ 3 cups coarsely chopped pecans

Directions: For the Crust: 1. Preheat oven to 350 degrees F.

2. Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil. 3. In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. 4. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes. For the Filling: 1. In a mixer, add the butter, eggs, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. 2. Add the corn syrup, flour and pecans and mix until just combined. 3. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan 4. Remove from pan by pulling up the foil sides and putting it on a cutting board. 5. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Calories Per Serving:595 cal/ bar Fat Grams Per Serving: 46.06 g/ bar

Sarena’s Lowfat Pecan Pie Bars Makes 24 Bars

Ingredients: Directions: For the Crust: For the Crust: ❖ 1 cup of applesauce 1. Preheat oven to 350 degrees F. ❖ 1 ½ cups all purpose flour 2. Line a 13 by 9-inch baking dish with foil allowing an overhang ❖ ⅔ cup light brown sugar about 2 inches off the sides. Butter the foil. ❖ 1 tablespoon of salt 3. In a food processor, blend together flour, sugar, applesauce and salt until the mixture resembles coarse sand. Add 2 For the Filling: ❖ 2/4 cups of applesauce tablespoons cold water and mix until the dough just holds together. ❖ 2 full bananas 4. Press dough into bottom of buttered baking dish and bake in ❖ 1 cup light brown sugar oven until golden in color, about 20 to 25 minutes. ❖ Pinch of salt For the Filling: ❖ 1/3 cup light corn syrup 1. In a mixer, add the applesauce, bananas, brown sugar and a ❖ 1/4 cup unbleached all-purpose flour pinch of salt and mix on medium speed until light and fluffy, ❖ 3 cups coarsely chopped pecans about 3 minutes.

2. Add the corn syrup, flour and pecans and mix until just combined. 3. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan 4. Remove from pan by pulling up the foil sides and putting it on a cutting board. 5. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Calories Per Serving: 350 cal/bar

Pecan Pie LOW FAT Serves 8

Ingredients ○ ○ ○ ○ ○ ○

4 egg whites ⅓ cup Truvia sugar ½ tsp. salt ¼ cup melted Margarine 1 cup honey 1 cup pecan halves ○ Prepared Pie Crust

Directions 1. Preheat oven to 375 degrees F (about 191 degrees C). 2. Prepare the pie crust by taking the pre made crust and spread it completely across an 8-inch glass pan. 3. In a medium bowl beat egg whites, sugar, salt, melted butter, and honey together. 4. Pour the mixture into the prepared pie crust. Make sure it is spread across the glass pan evenly. 5. Bake in preheated oven for 40-50 minutes or until it is set and pastry is browned. 6. Allow pie to cool before eating.

Calories Per Serving: 299 cal Fat Grams Per Serving: 17 g

Pecan Sandies Serves 12

Ingredients ○ ○ ○ ○ ○

2 sticks of butter (softened) ½ cup of powdered sugar 2 cups of sifted flour 1 Tbs of Vanilla extract 1 ½ cups of chopped pecans

Directions 1. Preheat oven to 325 degrees F. 2. Cream the butter and powdered sugar. 3. Work flour, vanilla, and nuts into creamed mixture. 4. Form into small balls. 5. Bake on ungreased sheet for 20 minutes or until lightly browned. 6. Let cookies cool. 7. Once cool but still warm, roll in powdered sugar until completely covered. Serving Size: 3 cookies Calories Per Serving: 328 calories Fat Grams Per Serving: 10.5 grams

Pecan Sandies - Low Fat Version Serves 12

Ingredients ○ ○ ○ ○ ○

2 sticks of margarine (softened) ½ cup of powdered sugar 2 cups of sifted flour 1 Tbs of Vanilla extract 1 ½ cups of chopped pecans

Directions 1. Preheat oven to 325 degrees F. 2. Cream the margarine and powdered sugar. 3. Work flour, vanilla, and nuts into creamed mixture. 4. Form into small balls. 5. Bake on ungreased sheet for 20 minutes or until lightly browned. 6. Let cookies cool. 7. Once cool but still warm, roll in powdered sugar until completely covered. Serving Size: 3 cookies Calories Per Serving: 295 calories Fat Grams Per Serving: 3 grams

Pumpkin Bread Serves 8

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

1 cup sugar ¾ canola or olive oil 1 cup brown sugar 3 teaspoons molasses ½ cup smooth molasses 2 teaspoons ground cloves 3 large eggs 6 teaspoons cinnamon 1 can packed pumpkin 2 teaspoons nutmeg 1 ½ cup all-purpose flour 1 teaspoon baking soda 1 ½ cup wheat flour ½ teaspoon salt ½ teaspoon baking powder

Directions 1. Preheat oven to 350 degrees and butter and flour two 9x5x3 loaf pans. 2. In a large bowl, beat sugar and oil together. 3. In the same large bowl, mix in eggs, pumpkin, and apple sauce. 4. Sift dry ingredients. 5. Stir sifted dry ingredients into pumpkin mixture. 6. Divide the batter equally between the two pans. 7. Bake for 1 hour and cool for 10 minutes. 8. Enjoy! Calories Per Serving: 642 Fat Grams Per Serving: 3 grams

Pumpkin Bread-Low Fat Version Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 cup sugar ¾ canola oil 1 cup brown sugar 3 teaspoons molasses ½ cup smooth molasses 3 large egg whites 6 teaspoons cinnamon 1 can packed pumpkin 1 ½ cup all-purpose flour 1 teaspoon baking soda 1 ½ cup wheat flour ½ teaspoon salt

○

½ teaspoon baking powder

Calories Per Serving: 458 Fat Grams Per Serving: .25

Pumpkin Bread Recipe Serves 8-10

Ingredients

Directions

● ●

3 cups sugar 3 ½ cups flour

1. Preheat oven to 325 degrees F. Grease a bundt pan.

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2 teaspoons baking soda

● ● ● ● ● ●

2. Beat sugar, eggs, oil, water and pumpkin.

1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup Wesson oil ⅔ cup water 4 eggs

● ●

2 cups prepared pumpkin (1-1lb can) 1 teaspoon vanilla

3. Sift all dry ingredients, add to egg mixture and mix well. 4. Add vanilla and other desired ingredients (pecans, raisins) then put in the greased bundt pan. 5. Bake at 325 degrees for 1 hour, or until wooden pick comes out clean when inserted in loaf.

Total calories: 810 kcal Total fat: 31 g

Pumpkin Bread Recipe- Low Fat Serves 8

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1.5 cups Sucralose (Splenda) 3 ½ cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup applesauce ⅔ cup water 8 egg whites 2 cups prepared pumpkin (1-1 lb can) 1 teaspoon vanilla

Directions 1. Preheat oven to 325 degrees F. Grease a bundt pan. 2. Beat splenda, egg whites, applesauce, water and pumpkin. 3. Sift all dry ingredients, add to egg mixture and mix well. 4. Add vanilla and other desired ingredients (pecans, raisins) then put in the greased bundt pan. 5. Bake at 325 degrees for 1 hour, or until wooden pick comes out clean when inserted in loaf.

Calories per serving: 237 kcal Fat per serving: .83 g

Pumpkin Chocolate Chip Cookies Serves 60

Ingredients ○ 1 cup (2 sticks) unsalted butter, softened ○ 1 cup white sugar ○ 1 cup light brown sugar ○ 2 large eggs ○ 1 teaspoon vanilla extract ○ 1 cup canned pumpkin puree ○ 3 cups all-purpose flour ○ 2 teaspoons baking soda ○ ½ teaspoon salt ○ 1 teaspoon ground cinnamon ○ ½ teaspoon ground ginger ○ ¼ teaspoon ground nutmeg ○ ¼ teaspoon cloves ○ 2 cups (12 oz bag) milk chocolate chips, not semi-sweet ○ Non-stick cooking spray or parchment paper

4. Slowly beat in the flour mixture into the batter in thirds. Stir in the chips. 5. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minute, or until cookies are browned around the edges. 6. Remove the cookies from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Serving size is one cookie. Calories Per Serving: 1o6 Fat Grams Per Serving: 5g

Pumpkin Chocolate Chip Cookies - Low Fat Version Serves 60

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

2 sticks Margarine 1 cup white sugar 1 cup light brown sugar 3 tsp Ener-G Egg Replacer Powder 1 teaspoon vanilla extract 3 cups soy flour ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 cups Nestle Toll House- All Natural dark chocolate chips

Directions 1. Preheat oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. 2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars until the mixture is light and fluffy. 3. In a large bowl, whisk together the flour,baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 4. Slowly beat in the flour mixture into the batter in thirds. Stir in the chips. 5. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minute, or until cookies are browned around the edges. 6. Remove the cookies from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Serving Size is one cookie. Calories Per Serving:80 Fat Grams Per Serving: 4.g

Pumpkin Custard Recipe - Low Fat Version Serves 6

Ingredients ○ 1 can (15 ounces unsalted pumpkin puree ○ 2 tablespoons pumpkin pie ○ ¼ cup silken tofu ○ 1 cup soy milk

Directions 1. Preheat oven to 350*F. 2. Spray six 1-cup ramekins with nonstick spray and set in a baking pan.

3. Pour water into pan so that it comes halfway up sides of ramekins.

4. Put first five ingredients into a blender and pulse until well mixed.

5. Fill each ramekin 3/4 full and bake for 1 hour or until centers are set (custard will get firmer when it cools down).

6. Serve warm or cold with a tsp of maple syrup and whipped topping (optional).

Calories Per Serving:6 Fat Grams Per Serving: 1.1 g

Pumpkin Custard Recipe Serves 6

Ingredients ○ 1 can (15 ounces 0 unsalted pumpkin puree ○ 2 tablespoons pumpkin pie ○ 1 egg ○ 1 cup milk

Directions 1. Preheat oven to 350*F. 2.

spray six 1-cup ramekins with nonstick spray and set in a baking pan.

3. Pour water into pan so that it comes halfway up sides of ramekins. 4. Put first five ingredients into a blender and pulse until well mixed. 5. Fill each ramekin 3/4 full and bake for 1 hour or until centers are set (custard will get firmer when it cools down).

6. Serve warm or cold with a tsp of maple syrup and whipped topping (optional).

Calories Per Serving: 6 Fat Grams Per Serving: 2.5 g

Pumpkin Pie - Low Fat Version Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 ¼ cups of fresh cooked pumpkin ¾ cup splenda ½ teaspoon salt ¼ teaspoon ground ginger 1 teaspoon ground cinnamon pinch nutmeg 1 teaspoon all-purpose flour 3 teaspoons of Ener-G plus 4 tablespoons of water 1 cup evaporated milk, fat free (skim) 2 tablespoons water ½ teaspoon vanilla extract 1 unbaked pastry shell (9-inch) whipped cream or whipped topping, for garnish (optional)

Directions 1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. 2. Add eggs; mix well. 3. Add evaporated milk, water, and vanilla; mix well. 4. Pour into pastry-lined pan 5. Bake at 400 degrees for 15 minutes 6. Reduce heat to 350 degrees and bake for 35 minutes longer, or until center is set

Calories Per Serving: 31.75 Fat Grams Per Serving: 3 grams

Pumpkin Pie Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 ¼ cups of fresh cooked pumpkin ¾ cup sugar ½ teaspoon salt ¼ teaspoon ground ginger 1 teaspoon ground cinnamon pinch nutmeg 1 teaspoon all-purpose flour 2 eggs, lightly beaten 1 cup evaporated milk, undiluted 2 tablespoons water ½ teaspoon vanilla extract 1 unbaked pastry shell (9-inch) whipped cream or whipped topping, for garnish

Calories Per Serving: 120.125 Fat Grams Per Serving: 6 grams

Classic Pumpkin Pie Serves 8

Ingredients ○ 1 (15 ounce) Can of Pumpkin ○ 1 (14 ounce) Can of Sweetened Condensed Milk ○ 2 Large Eggs ○ 1 Teaspoon of Ground Cinnamon ○ ½ Teaspoon of Ground Ginger ○ ½ Teaspoon of Ground Nutmeg ○ ½ Teaspoon of Salt ○ 1 (9 inch) Unbaked Pie Crust

Directions 1. Preheat oven to 425 degrees F 2. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in a bowl until smooth. 3. Pour crust into crust and bake for 15 minutes 4. Reduce oven temperature to 350 degrees F and continue baking for 35-40 minutes or until knife inserted 1 inch from the crust comes out clean. 5. Refrigerate until it is cool. Garnish as desired and store leftovers covered in refrigerator.

Total Calories per Serving: 154 kcal Total Fat per Serving: 9.13 g

Pumpkin Pie Serves 8

Ingredients: ○ ○ ○ ○

¾ cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz.) pumpkin (not pumpkin pie mix) ○ 1 ¼ cups evaporated milk or half and half ○ 2 eggs, beaten ○ 1 Pillsbury Pet-Ritz frozen deep dish pie crust

Directions: 1. Preheat oven to 425 degrees F. 2. In a large bowl, mix filling ingredients. 3. Put pie crust in a pie pan and spread so there are no wrinkles. 4. Pour filling into pie crust. 5. Bake for 15 minutes then reduce temperature to 350 degrees F and bake for another 40-50 minutes or until knife, inserted near the center, comes out clean. 6. Cool for 2 hours then serve or refrigerate until serving time. Store in refrigerator.

Total calories per serving: 252.75 kcal Total fat per serving: 9.375 g

Rainbow Layer Cake-Low Fat Version Serves 10-12

Directions

Ingredients Cake ● 2 boxes cake mix of angel food cake ● 2 /12 cups water Cool Whipped Topping ● 31/2 ozs instant vanilla pudding mix (sugarfree) ●

1 cup skim milk

●

8 ozs whipped topping (fatfree)

1. heat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with cooking spray. 2. In large bowl, beat cake mix, and water together 3. Using food colors, tint batter in bowl 1 red, bowl 2 orange (using red and yellow), bowl 3 yellow, bowl 4 green, bowl 5 blue, and bowl 6 purple (using red and blue). 4. refrigerate 3 colors of batter until ready to bake. Pouring remaining 3 colors of batter into cake pans. 5. Bake 18-20 minutes or until cake springs back when touched lightly in center and begins to pull away from sides of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely. 6. Wash cake pans. Back and cool remaining 3 cake layers as directed. 7. In a large bowl whip vpudding,milk, and whipped topping until light and fluffy. 8. Trim rounded tops off cake until level, if needed. On serving plate, place purple cake layer. Spread with frosting to within ¼ inch of edge. Repeat with blue, green, yellow, orange, and red cake layers.Spread light coat of frosting on top and sides of cake to seal in crumbs, then frost with remaining frosting. Calories Per Serving: 172 k/calories Fat Grams Per Serving: 5.22grams

Red Velvet Cake Serves 10

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○

2 1 1 1 1

1 cup of vegetable shortening 906cal 2 eggs 199 cal 1 ½ cup of sugar 387 cal 1 teaspoon of cocoa powder 12 cal 2 ounces of red food coloring 0 cal 2 ½ cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract ○ 1 teaspoon baking soda ○ 1 teaspoon vinegar

WHITE FROSTING RECIPE tablespoons flour cup milk cup unsalted butter cup confectioner’s sugar teaspoon vanilla extract

Directions 1. Preheat oven to 350 degrees F 2. In a bowl of a mixer cream together the shortening, eggs and sugar. 3. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mix. 4. Sift the flour and salt together over parchment. Add the batter alternately with the buttermilk in 3 additions. 5. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. 6. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on cooling rack. Invert the cakes from cake pans. 7. FROSTING: over medium heat, cook the flour and milk until unthickened. Let cool. 8. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixer. **Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with the leftover frosting. Calories Per Serving:477.7 cal Fat Grams Per Serving: 46

Red Velvet Cake Low Fat Version Serves 10

Ingredients ○ ○ ○ ○ ○ ○

1 cup of vegetable shortening 2 eggs 1 ½ cup of sugar 1 teaspoon of cocoa powder 2 ounces of red food coloring 2 ½ cups wheat flour with a pinch of reduce amount of all purpose flour or a pinch of cornstarch ○ 1 teaspoon salt ○ 1 cup original greek yogurt ○ 1 teaspoon vanilla extract ○ 1 teaspoon baking soda ○ 1 teaspoon vinegar 2 1 1 1 1

WHITE FROSTING RECIPE tablespoons flour cup almond or soy milk cup unsalted butter cup confectioner’s sugar teaspoon vanilla extract

Rice Krispie Treats-Low Fat Serves 20

Ingredients ○ 2 tablespoons coconut oil ○ 5 cups of crispy brown rice ○ 3 cups of mini marshmallows

Directions 1. Heat a pan, add 3 tablespoons of coconut oil on low heat and allow it warm up 2. Next add the 1 cup of clover honey 3. Then add the 6 cups Rice Krispie Cereal and stir well till it is all well blended 4. If the treats aren’t sticky enough or stick together add more marshmallows 5. Flatten out the the treat on a flat container with non stick spray and allow it to cool before serving Total calories per serving:1,270 kcals Total fat per serving: 30.5g

Sopapilla Cheesecake Recipe Serves 12

Ingredients

Directions 1.Using a 9 x 13 baking pan, unroll one package of Pillsbury® Crescent

○ 16 0z. Cream cheese ○ 2 cans of crescent rolls ○ 1 cup sugar ○ 1 tsp vanilla extract ○ 1 stick butter ○ ½ cup ground cinnamon

Recipe Creations® refrigerated seamless dough and line the bottom of the pan. 2

2. Mix together the cream cheese, sugar and extract. 3

3.Spread over the crescent rolls. 4

4.Unroll the other can of crescent rolls and place on top of cream cheese mixture. 5

5. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. 6

6. Bake at 350 degrees for 30 minutes.

Calories Per Serving:324.83 Fat Grams Per Serving: 15.29g

Low-Fat Sopapilla Cheesecake Recipe Serves 12

Ingredients

Directions 1.Using a 9 x 13 baking pan, unroll one package of reduced fat

○ 16 0z. Reduced fat Cream cheese ○ 2 cans of reduced fat crescent ○ ○ ○ ○

rolls 2 cups of Splenda 1 tsp vanilla extract 1 stick light butter ½ cup ground cinnamon

Pillsbury® Crescent Recipe Creations® refrigerated seamless dough and line the bottom of the pan. 2

2. Mix together the reduced fat cream cheese, Splenda and extract. 3

3.Spread over the reduced fat crescent rolls. 4

4.Unroll the other can of reduced fat crescent rolls and place on top of low fat cream cheese mixture. 5

5. Pour one stick of melted light butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. 6

6. Bake at 350 degrees for 30 minutes.

Calories Per Serving:99.3 Fat Grams Per Serving: 11g

Too Much Chocolate Cake Serves 8

Ingredients ● 1 (18.25 ounce) package devil’s food cake mix ● ● ● ● ● ●

1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs ½ cup warm water 2 cups semisweet chocolate chips

Directions 1. Preheat oven to 350 degrees (175 degrees C)

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Total Calories: 7,176 kcals Total Fat: 463.2 g

Too Much Chocolate Cake- Low Fat Serves 12

Ingredients ● 1 (18.25 ounce) package natural chocolate cake mix ● 1 (3.9 ounce) package instant chocolate pudding mix ● 1 cup low-fat sour cream ● 1/2 cup vegetable oil ● 4 eggs, beaten ● ½ cup warm water ● 1 cup semisweet chocolate chips

Directions 1. Preheat oven to 350 degrees (175 degrees C)

2. In a large bowl, mix together the cake and pudding mixes, low fat sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

Calories per serving: 423 kcals Fat per serving: 24.3 g

White Chocolate Cheesecake Serves 36

Ingredients ○ 2 fluid ounces brady sauce ○ 4( 1 OZ) squares of white chocolate ○ 3( 8 OZ) packs of cream cheese, room temp. ○ 4 (8 ounce) packages cream cheese ○ ¾ cup white sugar ○ ¼ cup of all purpose flour ○ 3 eggs ○ 1 ½ cup of fat free whipping cream ○ ½ teaspoon vanilla extract. ○ 2 cups of finely chopped white chocolate

Directions 1. Preheat to 300 degrees F. wrap in 10 inch springform pan with foil. Grease the inside of the pan. 2. Place cream cheese sugar and flour in a mixing bowl and cream until light and fluffy beat eggs one at a time. Scrape bowls. 3. Melt 4 ounces of white chocolate with an electric mixer on low speed. Mix melted white chocolate into cream cheese mixture. Keep mixture on low slowly beat in vanilla extract and ½ cup of heavy cream. Blend well. Pour mixture into pan. 4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F. 50-60 minutes. Cool at room temp for 1 hour. 5. To make the brady sauce place chopped white chocolate in a heatproof bowl. Pour 1 cup cream into a saucepan and bring it to boil over medium-high heat. Watch carefully so it doesnt boil over. 6. Pour hot cream over chopped white chocolate. 7. Let it soften for 2 minutes. Stir with a wooden spoon until melted. 8. Add brady sauce and pour over cheesecake and serve.

Calories Per Serving: 198 Fat Grams Per Serving: 13

White Chocolate Cheesecake- Low Fat Version Serves 36

Ingredients ○ 2 fluid ounces brady sauce ○ 4 (1 OZ) squares of white chocolate ○ 3 (8 OZ) packs of Fat free cream cheese, room temp. ○ ¾ cup white sugar ○ ¼ cup of all purpose flour ○ ¾ cup egg beaters ○ 1 ½ cup of fat free whipping cream ○ ½ teaspoon vanilla extract. ○ 2 cups of finely chopped white chocolate

Calories Per Serving: 132 calories Fat Grams Per Serving: 4 grams

White Chocolate Oatmeal Cookies Serves 36

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 cup butter, softened 1 cup white sugar 1 cup brown sugar, firmly packed 2 large eggs 3 cups all-purpose flour 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 ½ cup oats 2 cups white chocolate morsels

Directions 1. Preheat oven to 350 degrees, and grease baking sheets. 2. In a medium bowl, beat butter at medium speed with an electric mixer until creamy; gradually add sugars and beat well. 3. Stir in vanilla. 4. In a large bowl, combine flour, baking soda, baking powder, and salt. 5. Gradually add flour mixture to butter mixture, and beat until blended. 6. Stir in oats and morsels. 7. Drop by tablespoonfuls onto greased baking sheets. 8. Bake in preheated oven for 12 minutes. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Calories Per Serving: 198 Fat Grams Per Serving: 9g

White Chocolate Oatmeal Cookies - Low Fat Version Serves 36

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

½ cup applesauce 1 cup fat-free milk 1 cup white sugar 1 cup brown sugar, firmly packed ½ cup egg replacement 3 cups all-purpose flour 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 ½ cup oats 1 cup white chocolate morsels

Directions 1. Preheat oven to 350 degrees, and grease baking sheets. 2. In a medium bowl, beat applesauce at medium speed with an electric mixer while gradually adding sugars and beat well. 3. Stir in vanilla. 4. In a large bowl, combine flour, baking soda, baking powder, and salt. 5. Gradually add flour mixture to first mixture, and beat until blended. 6. Stir in oats and morsels. 7. Drop by tablespoonfuls onto greased baking sheets. 8. Bake in preheated oven for 12 minutes. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Calories Per Serving: 122 Fat Grams Per Serving: 2g

Kimberlyâ&#x20AC;&#x2122;s Peanut Butter Blossom Cookies Serving size: 1 cookie

Ingredients

Directions 1. Preheat oven to 375 degrees F. Remove wrappers from the chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake for 8 to 10 minutes or until lightly browned. Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove cookie sheet to wire rack. Cool completely. Makes about 48 cookies. Calories Per Serving: 90 Fat Grams Per Serving: 6 grams

Kimberly’s Peanut Butter Blossom Cookies- LOW FAT Version Serving size: 1 cookie

Ingredients ○ ½ cup shortening ○ ¾ cup of reduced sodium peanut butter ○ ⅓ granulated sugar ○ ⅓ cup packed light brown sugar ○ 1 egg ○ 2 tablespoons of fat-free evaporated skim milk ○ 1 teaspoon of vanilla extract ○ 1-½ cups of all purpose flour ○ 1 teaspoon of baking soda ○ ½ teaspoon of salt ○ 48 Hershey kisses

Reese’s Peanut Butter Pie Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

18 HERSHEY’s KISSES chocolates 1 cup whipping cream, divided 1 baked 9” pie crust, cooled 1 pk vanilla cook and serve pudding and pie filling mix 2 cup milk ½ cup REESE’S creamy peanut butter 1 tb powdered sugar ¼ ts vanilla extract

Directions 1. Remove wrappers from chocolate pieces; in a small microwave-safe bowl, place chocolate pieces and 2 tablespoons whipping cream. 2. Microwave at HIGH 1 minute or until chocolate is melted and mixture is smooth when stirred. 3. Spread chocolate mixture over bottom or baked pie crust; refrigerate 30 minutes or until set. 4. In 2 quart saucepan, place pudding mix and peanut butter. Using whisk gradually blend in milk, stirring until smooth. 5. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. 6. Cool 10 minutes, stirring frequently. Pour pudding over chocolate mixture in pie crust. 7. Refrigerate several hours or until firm. Calories Per Serving: Fat Grams Per Serving:

Reese’s Peanut Butter Pie - Low Fat Serves 8

Ingredients ○ ○ ○ ○ ○ ○ ○ ○

18 HERSHEY’s Low Fat Chocolate Pieces 1 cup low fat cream cheese, divided 1 baked 9” pie crust, cooled 1 pk vanilla cook and serve pudding and pie filling mix 2 cup milk ½ cup REESE’S creamy peanut butter 1 tb powdered sugar ¼ ts vanilla extract

Directions 1. Remove wrappers from low fat chocolate pieces; in a small microwave-safe bowl, place chocolate pieces and 2 tablespoons of whipped low fat cream cheese. 2. Microwave at HIGH 1 minute or until low fat chocolate is melted and mixture is smooth when stirred. 3. Spread chocolate mixture over bottom or baked pie crust; refrigerate 30 minutes or until set. 4. In 2 quart saucepan, place pudding mix and all natural peanut butter. Using whisk gradually blend in milk, stirring until smooth. 5. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. 6. Cool 10 minutes, stirring frequently. Pour pudding over chocolate mixture in pie crust. 7. Refrigerate several hours or until firm. Calories Per Serving: 302 Fat Grams Per Serving:

Pecan Pie Serves 8

Ingredients ○ ○ ○ ○ ○ ○

3 eggs ⅔ cup sugar ½ tsp. salt ⅓ cup melted butter 1 cup corn syrup 1 cup pecan halves ○ Prepared Pie Crust

Directions 1. Preheat oven to 375 degrees F (about 191 degrees C). 2. Prepare the pie crust by taking the pre made crust and spread it completely across an 8-inch glass pan. 3. In a medium bowl beat eggs, sugar, salt, melted butter, and corn syrup together. 4. Pour the mixture into the prepared pie crust. Make sure it is spread across the glass pan evenly. 5. Bake in preheated oven for 40-50 minutes or until it is set and pastry is browned. 6. Allow pie to cool before eating.

Calories Per Serving: 386.5 cal Fat Grams Per Serving: 68 g

Pumpkin Cheesecake Snickerdoodles Serves: 24

Ingredients

Directions

3 ¼ cups all-purpose flour 1 ½ tsp. baking powder ½ tsp. salt ½ tsp. ground cinnamon ¼ tsp. freshly-ground nutmeg 1 cup unsalted butter, at room temp. ● 1 cup granulated sugar ● ½ cup light brown sugar ● ¾ cup pumpkin puree

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

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5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

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1 large egg 2 tsp. vanilla extract Filling ingredients: 8 ounces cream cheese, softened ¼ cup sugar 2 tsp. vanilla extract Cinnamon-sugar coating: ½ cup granulated sugar 1 tsp. ground cinnamon ½ ground ginger Dash of allspice

2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy and 2-3 minutes. 3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour. 4. To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for an hour.

6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. 7. Repeat until the dough is gone and flatten the cooking dough balls with a heavy bottomed glass or measuring cup. 8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy! Calories Per Serving: 248

Low-fat Pumpkin Cheesecake Snickerdoodles Serves: 24

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

3 ¼ cups all-purpose flour 1 ½ tsp. baking powder ½ tsp. salt ½ tsp. ground cinnamon ¼ tsp. freshly-ground nutmeg 1 cup avocado, at room temp. 1 cup organic cane sugar ½ cup light brown sugar ¾ cup pumpkin puree

1 large egg 2 tsp. vanilla extract Filling ingredients: 8 ounces low- fat cream cheese, softened ¼ cup organic cane sugar 2 tsp. vanilla extract Cinnamon-sugar coating: ½ cup organic cane sugar 1 tsp. ground cinnamon ½ ground ginger Dash of allsp

Directions 1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside. 2. In a kitchenaid mixer with a paddle attachment, beat together the avocado and sugars on medium high speed until fluffy and 2-3 minutes. 3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour. 4. To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for an hour. 5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside. 6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. 7. Repeat until the dough is gone and flatten the cooking dough balls with a heavy bottomed glass or measuring cup. 8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy! Calories Per Serving: 136

Fat Grams Per Serving: 4.9

Pumpkin Pie

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

Single-Crust Pie 115 ounce can pumpkin 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 slightly beaten eggs 15 ounce can (2/3 cup) evaporated milk 1/2 cup milk 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 - 5 tablespoons cold water

Servings Per Recipe 8, ● ●

cal. (kcal) 286, Fat, total (g) 13,

Directions 1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. 2.For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well. \ 3.Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. 4.To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. 5. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

1.Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

Pumpkin Pie - Low Fat

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○

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SingleCrust Pie 115 ounce can pumpkin 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 6 egg whites 15 ounce can (2/3 cup) evaporated milk 1/2 cup (nonfat) milk

1 1/4 cups allpurpose flour 1/4 teaspoon salt 1/3 cup butter 4 5 tablespoons cold water

Servings Per Recipe 8, ● cal. (kcal) 263, ● Fat, total (g) 11,

Directions 1.Stir together flour and salt. Using a pastry blender cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. 2. Prepare and roll out Pastry for SingleCrust Pie. Line a 9inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. 3. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well. \ 4.Place the pastrylined pie plate on the oven rack. Carefully pour filling into pastry shell. 5. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. 6. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

Perfect Pumpkin Pie Recipe 8 Servings

Ingredients ○ 1 (15oz) can of pumpkin ○ 1 (14oz) can EAGLE BRAND Sweetened Condensed Milk ○ 2 large eggs ○ 1 tsp. ground cinnamon ○ ½ tsp. ground ginger ○ ½ tsp. ground nutmeg ○ ½ tsp. salt ○ 1 (9in.) unbaked pie crust

Directions 1. Preheat oven to 450 degrees F. Grease a 9 inch springform pan. 2. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl. 3. Pour into crust 4. Bake 15 minutes 5. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1in. from crust comes out clean. 6. Cool. Garnish as desired. 7. Store leftovers covered in refrigerator. Calories Per Serving: 300 Fat Grams Per Serving: 11g

Perfect Pumpkin Pie Recipe- Low fat 8 Servings

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1 egg 2 egg whites 1 can (15oz) solid-pack pumpkin Sugar substitute equivalent to ¾ cup of sugar (Splenda: no-calorie sweetener) ½ cup Reduced Fat Bisquick® mix 1 tsp. of vanilla extract 1 tsp. of ground cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves 1 can (12oz) fat-free evaporated milk 1 cup reduced-fat whipped topping

Directions 1. In a large bowl, combine and stir the egg, egg whites, pumpkin, sugar substitute, bisquick mix, vanilla, and spices until smooth. 2. Gradually stir in evaporated milk. 3. Pour into a 9in. pie plate coated with cooking spray. 4. Bake at 350 degrees F for 35-40 minutes or until knife inserted near the center comes out clean. 5. Cool on a wire rack. 6. Add your reduced-fat whipped topping before serving. Refrigerate leftovers.

Calories Per Serving: 124 with 2 tbsp. of topping Fat Grams Per Serving: 2g

Pumpkin Pie Recipe Serves 8

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

4 Cups of Flour 1 tablespoon of sugar 2 teaspoons of salt 1 tablespoon of white vinegar 1 egg ½ cup of ice water 2 eggs beaten 2 cups of pumpkin puree ¾ cups of honey 1 teaspoon of cinnamon ½ teaspoon of ginger ¼ teaspoon of ground cloves 1 can of evaporated milk 2 cups of heavy whipping cream.

Directions 1.

Preheat oven to 425°F.

2. Mix sugars, salt, and spices, in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. 3.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4. Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. 5. Serve with whipped cream

Calories Per Serving: 320 Calories Fat Grams Per Serving: 13 grams

Pumpkin Pie Recipe - Low Fat Serves 8

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

4 Cups of Flour ½ tablespoon of sugar 1 teaspoons of salt 1 tablespoon of white vinegar 1 egg ½ cup of ice water 2 eggs beaten 1 ½ cups of pumpkin puree ¾ cups of honey 1 teaspoon of cinnamon ½ teaspoon of ginger ¼ teaspoon of ground cloves 1 can of evaporated milk 1 cups of heavy whipping cream.

Directions 1.

Preheat oven to 425°F.

2. Mix sugars, salt, and spices, in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. 3.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4. Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. 5. Serve with whipped cream

Calories Per Serving: 210 Calories Fat Grams Per Serving: 9 grams

Red Velvet Cake Serves 12

Ingredients ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

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½ cup shortening 1 ½ cups white sugar 2 eggs 2 tablespoons cocoa 4 tablespoons red food coloring 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 ½ cups sifted all purpose flour 1 ½ teaspoons baking soda 1 tablespoon distilled white vinegar Icing: 5 tablespoons all-purpose flour 1 cup milk 1 cup butter, room temperature 1 teaspoon vanilla extract

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. 2. Beat shortening and 1 ½ cups sugar until very light and fluffy. Add eggs and beat well. 3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point. 4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack 5. To make icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, batter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture, and beat until frosting is a good spreading consistency. Frost cake layers when completely cooled.

Calories per serving: 458.7kcal Fat per serving: 26.7g

Rice Krispie Treats Serves 24

Ingredients

○ 3 tablespoons Butter or margarine ○ 6 cups of Rice Krispie Cereal ○ 4 cups of mini marshmallows or a jar of marshmallow creme

Directions 1. Heat a pan, add 3 tablespoons of butter on low heat and allow it to melt 2. Next add the 4 cups of mini marshmallows or a jar of marshmallow creme into the pan and stir till it is all melted 3. Then add the 6 cups Rice Krispie Cereal and stir till it is all well blended 4. If the treats aren’t sticky enough or stick together add more marshmallows 5. Flatten out the the treat on a flat container with non stick spray and allow it to cool before serving

Total calories per serving: 1,286 kcals Total fat per serving: 34.56g

Turtle Pie Serves 10

Ingredients ❖ 1 (9 inch)baked pie shell ❖ 12 individually wrapped caramels, unwrapped ❖ 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®), divided ❖ 1/4 cup margarine ❖ 2 (1 ounce) squares unsweetened baking chocolate ❖ 2 eggs ❖ 2 tablespoons water ❖ 1 teaspoon vanilla extract ❖ 1 pinch salt ❖ 1/2 cup chopped pecans

Directions 1.)Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish. 1. Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell. 2. Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat. 3. Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans. 4. Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.

calories per serving:391.25 fat grams per serving:14g

Turtle Pie - low fat Serves 10

Ingredients ❖ 1 (9 inch)whole wheat pie shell ❖ 12 individually wrapped caramels, unwrapped ❖ 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®), divided ❖ 1/4 cup margarine ❖ 2 (1 ounce) cocoa powder baking chocolate ❖ 2 eggs ❖ 2 tablespoons water ❖ 1 teaspoon vanilla extract ❖ 1 pinch salt ❖ 1/2 cup pistachio nuts

calories per serving:316.35 fat grams per serving:14g

White Chip Island Blondies Serves 16

Ingredients ○ 1 cup plus 2 tablespoons all-purpose flour ○ 1 teaspoon baking powder ○ ¼ teaspoon salt ○ ¾ cup packaged light brown sugar ○ ⅓ cup butter or margarine, softened ○ ½ teaspoon vanilla extract ○ 1 large egg ○ 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. 2. Combine flour, baking powder, and salt in a medium sized bowl. 3. Beat sugar, butter, and vanilla extract in a large mixer bowl until creamy. Beat in the egg. 4. Gradually, beat in flour mixture. Stir in morsels. 5. Press into prepared baking pan. 6. Bake for 20 to 25 minutes or until golden brown. 7. Cool completely in pan on wire rack and then, cut into bars.

Calories Per Serving: 176 Fat Grams Per Serving: 8 g