Andes Mint Cheesecake

CRUST

1 1/2 c. crushed Oreos (about 22)
2 T sugar
1/4 c. butter, melted

Mix and press into the bottom and up the sides of a greased 9" spring-form pan. Bake at 350 degrees for 10 minutes. Remove from the oven and set aside to cool.

Reduce oven temperature to 325 degrees.

FILLING

1/4 c. semi-sweet chocolate chips
1/2 a package of Andes mints
1/4 c. whipping cream
4 8oz. packages cream cheese, softened
1 c. sugar
1/3 c. baking cocoa
4 eggs
1 tsp. vanilla

In a small bowl or double boiler melt chocolate chips and mints.  Add 1/4 c. whipping cream and stir until well blended. Set aside.

Beat cream cheese and sugar on medium speed until there are no lumps. Add the baking cocoa and beat on low until blended. Add eggs and stir until blended. Add the reserved chocolate mixture and 1 tsp. of vanilla and stir until blended. Pour into crust.

Bake 45-50 minutes or until the center is almost set; small cracks begin to appear around the edges of the cheesecake.

TOPPING

1 1/2 c. semisweet chocolate chips
1/4 c. whipping cream
1 tsp. vanilla extract
1/2 package Andes mints

Melt chocolate chips and Andes mints as before. Stir in cream and vanilla, mix well. Spread over filling. Cool before covering in any way. Refrigerate overnight.

Before removing from the pan run a knife around the edge to loosen. Just before serving garnish with whipped cream and/or additional Andes mints.

Stove Top Rice Pudding ~ Guideposts Magazine

1/2 c. sugar
2 T cornstarch
Pinch of salt
2 1/4 c. milk (I used fat free)
3 large eggs, slightly beaten
2 T butter
2 tsp. vanilla
1 1/2 c. cooked rice (I used brown)
ground nutmeg

**The recipe says to use a double boiler.  I just made it in the pan, stirring constantly on medium-high heat, like I was making a cream pie.  I hate double boilers.

Mix sugar and cornstarch in a medium pot.  Add milk and eggs; mixing well until smooth.  Add butter.  Cook over medium-high heat whisking constantly until mixture starts to thicken around the edges (and butter starts to melt.

Reduce heat to a simmer, cook and stir constantly for 10 min. (I switched to a wooden spoon here).  Be careful to not let pudding stick.

Gently mix in vanilla and fold in cooked rice (rice should be warm).  Sprinkle with nutmeg.  Cover, turn off heat, and let set about 10 minutes.

Serve warm with whipped cream if desired.  (I like it cold).

YIELD:  8 servings about 1/2 cup each.  1 serving = 5 WW PP

Dark and Creamy Fudge ~ Weight Watchers

10 oz. bittersweet or semisweet chocolate, chopped (I used semisweet)
14 oz. can fat free sweetened condensed milk
1/2 tsp. vanilla extract
Pinch salt

Line 8" square baking pan with plastic wrap, leaving 2" overhang.  Smooth out wrinkles.

Combine all ingredients in a large saucepan.  Cook, stirring occasionally, over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes.  Transfer fudge to prepared pan; spread evenly with rubber spatula.  Let cool.  Cover with plastic wrap and refrigerate until firm, at least 2 hours.

Uncover fudge, remove from pan by lifting edges of plastic wrap.  Invert fudge onto cutting board; discard plastic wrap.  Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces.

YIELD:  64 pieces; 2 piece = 2 WW point; 2 WW P+

Tropical Angel Dessert

I box angel food cake mix
16 oz. crushed, undrained pineapple in juice
1/2 tsp. coconut extract OR banana extract
8 oz. fat free cool whip
1/2 c. shredded coconut OR 2 bananas, sliced

Mix angel food cake mix with crushed pineapple and extract.  Pour into a 9x13" baking pan.

Bake at 350F for 35-40 minutes.

Cool completely.  Top with cool whip.

Either toast coconut lightly or toss banana slices with lemon juice (or lemon soda) to prevent browning.  Sprinkle coconut OR arrange banana slices over cake.

YIELD:  12 servings
1 serving = 4 WW points; 5 WW P+

Apple Crisp ~ Allrecipes.com

1 c. whole wheat pastry flour
3/4 c. rolled oats
3/4 c. brown sugar
1 tsp. ground cinnamon
8 T butter, melted
4 c. peeled, sliced apples
1 T cornstarch
1/2 c. water
1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg
4 T sugar

Preheat oven to 350F.

Combine flour, oats, brown sugar and cinnamon.  Mix in melted butter and stir until crumbly.

In a saucepan, combine sugar, cornstarch, water and vanilla.  Cook, stirring often, until thick and clear, about 10 min.

Arrange apples in an 8x8 baking dish.  Pour syrup over apples.  Cover with crumb mixture.

Bake 45 minutes until golden and bubbly.

YIELD:  9 servings
1 serving = 6 WW points; 8 WW P+

White Chocolate Raspberry Cheesecake ~ Weight Watchers

10 sheets low-fat graham crackers, crumbled
1 1/4 c. sugar, divided
3 T butter, melted and cooled
2 8-oz packages fat-free cream cheese, softened
1 8 oz. package 1/3 less-fat cream cheese, softened
1/2 c. light sour cream, at room temperature
4 oz. bar white chocolate, melted and cooled
3 T flour
3 large eggs
1 tsp. vanilla
1/3 c. seedless raspberry preserves
2 1/2 c. fresh raspberries

Preheat oven to 350F.

Combine graham crackers and 1/4 c. sugar in a food processor; process until finely ground.  Transfer to a medium bowl, add butter and stir until well blended.  Firmly press mixture into bottom and 1" up sides of a 9" springform pan coated with cooking spray.  Bake at 350F for 10 min. Cool.

Reduce oven temperature to 325F.

While crust cools, place cream cheese and sour cream in a large bowl; beat with a mixer at medium speed until smooth and fluffy.  Gradually add chocolate; beat well.  Add remaining 1 cup sugar and flour; beat well.  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla.

Pour cheese mixture into prepared crust; bake at 325F for 37 minutes or until cheesecake center barely moves when pan is touched.  Turn oven off.  Leave cheesecake in oven with door partially open for 1 hour.  Remove cheesecake from oven; run a knife around outside edge.  Cool 1 hour on a wire rack.  Cover and chill at least 8 hours.

Spread preserves over top of cheesecake; top with raspberries.

YIELD:  16 slices
1 slice = 6 WW points; 7 WW PP; 10.5g fat, 1.6g fiber, 37g carbs, 8.5g protein

Peach Crisp ~ Weight Watchers

3 (20 oz) bags frozen unsweetened sliced peaches
2 tsp. vanilla
1/4 tsp. almond extract (did not use)
1 c. sugar
1 cup + 2 T flour (used white whole wheat)
1/2 tsp. ground ginger (used nutmeg instead)
1 c. old fashioned oats
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. butter, cut into small pieces
1 T water

Preheat oven to 375F.  Spray 3-quart baking dish with nonstick spray.

Combine peaches, vanilla extract, almond extract, 1/2 c. sugar, 2 T flour and ginger in large bowl; mix well, transfer to baking dish and level.

Combine dry ingredients; add butter and mix until crumbly.  Mix in water.  Spread evenly over peaches.

Bake until filling bubbles and top is golden, 45-50 minutes.  Serve warm or at room temperature.  To reheat, place in 300F oven until heated through; 20-30 min.

YIELD:  12 servings
1 serving (about a cup) = 4 WW points

Pumpkin Pie Squares

15 oz. pumpkin puree
1 egg
2 egg whites
1 1/2 c. fat free milk
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice

Mix all ingredients well.  Pour into a sprayed 9" baking dish.  Bake at 400F for 15 minutes.  Turn oven down to 375F and bake 45 additional minutes.

YIELD:  6 squares; 2 WW points per square; 3 WW P+

Blackberry Cobbler ~ Weight Watchers

16 oz. frozen unsweetened blackberries (or any berry or mixture of berries)
1 box angel food cake mix
12 oz. lemon lime soda

Spray a 9x13 baking dish with cooking oil. Spread berries in the bottom of the pan. Sprinkle cake mix over berries. Pour soda evenly over cake mix. Do not stir.

Bake at 350F for35-45 minutes until lightly browned.

YIELD: 12 servings
1 serving = 3 WW points

Irish Mint Brownies ~ Taste of Home

1 c. butter, cubed
4 oz. bittersweet chocolate, chopped
4 eggs
2 c. sugar
2 tsp. vanilla
1 1/2 c. flour
6 oz. double dark chocolate chips or semisweet chocolate chips
1/2 c. chopped walnuts

FILLING:
4 oz. white baking chocolate, chopped
1/4 c. refrigerated Irish cream nondairy creamer
1 c. heavy whipping cream
15 mint Andes candies, chopped

ICING:
12 oz. bittersweet chocolate, chopped
1 c. heavy whipping cream
2 T butter

In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 9x13" baking pan. Bake at 350F for 30-35 min. Cool on wire rack.

In a saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from heat. Refrigerate 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into chocolate mixture. Beat on medium until stiff peaks form, about 4 min. Fold in candies. Spread over brownies. Cover; refrigerate.

In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Store in refrigerator.

YIELD: 2 1/2 dozen

Lemon Trifle ~ Taste of Home

14 oz. fat free sweetened condensed milk
8 oz. low fat lemon yogurt
1/3 c. lemon juice
2 tsp. lemon zest
2 c. whipped topping
10" angel food cake, cut into 1" cubes
2 c. fresh raspberries
1/2 c. flaked coconut, toasted

In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut.

YIELD: 14 servings
1 serving = 4 WW points

Fudgy Brownies ~ Taste of Home

1 c. sugar
1/2 c. baking cocoa
6 T nonfat plain or vanilla yogurt
2 egg whites
1 tsp. vanilla
1/2 c. flour
1/4 c. chopped walnuts
Confectioners' sugar

In a bowl, combine sugar, cocoa and yogurt. Add egg whites and vanilla; mix well. Stir in flour and nuts. Pour into an 8" square baking pan that has been coated with nonstick cooking spray. Bake at 350F for 25-28 min. or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar.

YIELD: 16 brownies
1 brownie = 2 WW points

Caramel Apple Trifle ~ Taste of Home

1 package yellow cake mix
6 c. cold milk
3 packages instant vanilla pudding mix
1 tsp. apple pie spice
12 1/4 oz. caramel ice cream topping
1 1/2 c. chopped pecans, toasted
2 cans apple pie filling
32 oz. frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9" round baking pans. Coolfor 10 min before removing to wire racks to cool completely. IN a lrge mixing bowl, whisk milk, pudding mixes, and apple pie spice for 2 min. Let stand for 2 minutes.

Cut one cake layer if necessary to fit evenly in an 8 qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 c. pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

YIELD: 42 servings

Blackberry Crisp ~ Taste of Home

2 c. fresh or frozen blackberries
2 T sugar
1 tsp. cornstarch
1 1/2 tsp. water
1/2 tsp. lemon juice
1/2 c. quick cooking oats
1/4 c. flour
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. cold butter

Place blackberries in a greased 1 qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; but in butter until crumbly. Sprinkle over berries.

Bake, uncovered, at 375F for 30-35 minutes.

YIELD: 2 servings
1 serving = 12 WW points

Mom's Strawberry Shortcake ~ Taste of Home

2 eggs
1 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. skim milk
1 T butter
1 tsp. vanilla
1 1/2 qts. fresh strawberries,sliced

In a mixing bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 c. sugar, beating until thick and lemon colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin). Pour into a greased 8" baking dish. Bake at 350F for 25 minutes or until cake tests done. Cool at least 10 min.

Just before serving, cut cake into serving size pieces; cut each slice in half horizontally. Slice strawberries. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream if desired.

YIELD: 9 servings
1 serving w/o whipped cream = 4 WW points

Chocolate Ribbon Bars ~ Taste of Home

1 package butterscotch chips
1 c. peanut butter
8 c. crisp rice cereal
12 oz. semisweet chocolate chips
1/4 c. butter, cubed
2 T water
3/4 c. confectioners' sugar

In a large microwave safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 9x13 baking dish; set remaining mixture aside.

In another large microwave safe bowl, melt chocolate chips and butter. Stir in water until blended. Gradually add sugar, stirring until smooth.

Spread over cereal layer. Cover and refrigerate 10 min. Spread remaining cereal mixture over the top. Chill before cutting.

YIELD: 2 dozen

Peanut Pudding Dessert ~ Taste of Home

1/2 c. cold butter
1 c. flour
2/3 c. chopped dry-roasted peanuts
8 oz. cream cheese, softened
1 c. confectioners' sugar
1/3 c. peanut butter
8 oz. Cool Whip, thawed
2 3/4 c. cold milk
1 package (3.9 oz) instant vanilla pudding mix and 1 package chocolate pudding mix

In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 9x13" baking dish. Bake at 350F for 16-30 min.

In a mixing bowl; beat the cream cheese, sugar, and peanut butter until smooth. fold in 1 1/2 c. Cool Whip. Carefully spread over crust.

In a bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes until soft-set. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate until servings.

YIELD: 15-18 servings

Cinnamon Coffee Ring

1 c. butter
2 3/4 c. sugar, divided
4 eggs
2 tsp vanilla
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
16 oz. sour cream
2 T cinnamon
1/2 c. chopped walnuts

In a mixing bowl, cream butter and 2 c. sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.

Spoon a third of the batter into a greased and floured 10" tube pan or fluted pan. Combine the cinnamon, nuts, and reserved sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350F for 65-70 min. until cake tests done.

Cool for 10 min. before removing from pan to a wire rack.

YIELD: 12 servings
1 serving = 13 WW points

Old Fashioned Apple Crisp (Land O Lakes)

6 c. apples, peeled, cored, sliced
3/4 c. packed brown sugar
3/4 c. old fashioned rolled oats
1/3 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. cold butter

Heat oven to 375F. Place apples in ungreased 2-qt. baking dish.

Combine brown sugar, oats, flour, cinnamon and nutmeg; cut in butter with pastry blender or fork (I use my hands) until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake for 25-35 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, if desired.

YIELD: 6 servings
1 serving = 380 calories, 16g fat, 4g fiber; 8 WW Points

Doug's Favorite Deep Dish Apple Pie

Pastry for deep dish double Crust

10 c. sliced, peeled baking apples (Empire or Cortland are my favorite)
3 T lemon juice
1 c. packed brown sugar
1/4 c. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2T butter

In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss.

Line deep dish pie plate with crust. Pour apples into crust and dot with butter. Place remaining pastry on top of pie, turn edges of crust under to seel and flut edges; cut slits in top of crust.

Bake at 425F for 15 minutes. Reduce heat to 350F and bake an additional 40-45 minutes until crust is golden and filling is bubbly. Cover edges of crust to prevent over-browning.

YIELD: 8 servings