Weight Watchers Peach Cobbler

You would never know this was light just by tasting it! Makes 6 servings. Per serving: 244 calories, 5.2g fat. 2.5g protein, 50g carbs.

Cooking Spray
1/4 cup light butter or reduced calorie stick margarine, melted
2 (16 oz each) cans sliced peaches in light syrup, undrained
3/4 cup all purpose flour
2/3 cup sugar
1 tsp baking powder
1/4 cup fat free milk

Preheat oven to 375. Coat a 9 inch square baking dish with cooking spray. Add melted butter, and set aside. Drain peaches, reserving 1/2 cup syrup; set aside. Combine flour, sugar, and baking powder in a medium bowl. Add the reserved peach syrup and fat free milk to the flour mixture, stirring just until moist. Pour batter into prepared dish, and top with peaches (do NOT stir). Bake at 375 for 35 minutes or til golden.
I like to top each serving with a scoop or 2 of some type of vanilla ice cream: regular, light, sugar free, frozen yogurt....whatever. It's all good.

Key Lime Cake

Cake:
1 (3 oz) package lime jello
1 1/3 cups granulated sugar
2 cups sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups veg oil
3/4 cup orange juice
1 tbsp lemon juice
1/2 tsp vanilla extract

Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioner's sugar

Cream Cheese Icing:
1/2 cup (1 stick) butter, room temperature (i'm using light real butter)
1 (8 oz) package cream cheese, room temperature (i'm using light)
1 (1 lb) box confectioner's sugar

Preheat oven to 350. Grease and flour three 9 inch round cake pans. In large mixing bowl, combine jello mix, flour, sugar, salt, baking powder, baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Stir well. Divide batter evenly amongst pans, and bake 35-40 minutes on middle rack (you'll want to keep your eyes on the cakes, mine did not take this long. I rotated them after 15 minutes and the one in the back was almost done. So I rotated, cooked another 5, then removed that one, and cooked the other 2 for another 10 minutes). Test for done by lightly touching cake, or by inserting a toothpick in center. Cool the layers for 5 minutes in pans, then turn them out onto racks. While layers are still hot, mix the lime juice and 1/2 cup confectioner's sugar and pour over the layers on racks. You can pierce the layers before pouring on the glaze to allow the glaze to soak in better. Allow layers to cool completely as you prepare the icing.
For the icing, cream the butter and cream cheese. Beat in the confectioner's sugar until mixture is smooth and easy to spread. Spread the icing between the layers and on top and sides of cake.
Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glazed poured over it.
Makes 12 servings.

Pecan Pie Cheesecake

Prep: 15 min., Bake: 55 min., Cool: 1 hr. Makes 8 servings

Ingredients
1/2 (15-oz.) package refrigerated piecrusts (so just one 9 inch pie crust)
1 (8-oz.) package cream cheese, softened (I used reduced fat)
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Preparation
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar (I only used about 1/3 cup in thispart, figured the corn syrup would be sweet enough), and 1 tsp. vanilla (I did not use the vanilla in this step, I ran out. It still turned out tasty); pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Southern Chess Pie

1 1/2 c. sugar
3 eggs
5 tbsp. cream
1 stick butter, melted
1 tsp. vanilla
1 tbsp. flour
2 tbsp. lemon juice
9 inch pie shell

Mix sugar and flour together. Beat eggs lightly with cream, lemon juice, and vanilla. Add this to the sugar and flour. Add melted butter and mix well. Put in a 9 inch pie shell and bake at 325 for 45 minutes or til done.

Pumpkin Cheesecake

This is the dessert I'll be making for our family this Thanksgiving.

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon cinnamon

Filling:
2 (8 ounces each) packages cream cheese, softened
1 cup half-and-half or whipping cream
1 cup canned pumpkin
3/4 cup granulated sugar
4 eggs, separated
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Combine crust ingredients; press into bottom and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes. In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.
Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.

Chocolate Chip Buttermilk Pie

1/2 cup flour
2 1/2 cup sugar
1 teaspoon salt
6 eggs
1/2 cup melted butter
1 cup buttermilk
1 teaspoon vanilla
2 cups chocolate chips
2 unbaked pie shells

Place 1 c. each of chocolate chips in unbaked pie shells. Mix remaining ingredients well; pour into pie shells. Bake at 350 for 30 to 40 minutes. Makes two pies. If you only want one pie, then split all ingredients in half.

Caramel-Pecan-Apple Pie

Crust:
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Topping:
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. 2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust;seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. 3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

Caramel Nut Cheesecake

2 cups graham cracker crumbs
1 cup cocktail peanuts, chopped, divided
1 1/4 cups sugar, divided
6 tbsp butter or marg, melted
4 pkg (8 oz each) cream cheese, softened
2 tsp vanilla
1 cup sour cream
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 350. Line 13x9 inch pan with foil, with ends etending over sides. Mix crumbs, 1/2 cup nuts,1/4 cup sugar, and butter; press onto bottom of pan. Bake 10 min. Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer til well blended. Add sour cream; mix well. Add eggs, 1 at a time,beating after each just til blended. Pour over crust. Bake 35 min. or til center is almost set; coolcompletely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. Use foil handles to liftcheesecake from pan before cutting to serve. Makes 16 servings.

Buttermilk Congealed Salad

Yes, it sounds disgusting. No, it is not disgusting. Some people call these things jello salads, or jello fluff, or something similar. I try to call it jello fluff around here, coz hubby gets all grossed out by "congealed salad".

1 can crushed pineapple (20 oz, DO NOT DRAIN)
2 C buttermilk
8 oz tub of whipped topping
2 small boxes jello (any flavor, strawberry is my fave)

Heat Pineapple in juice, bring to a boil. Add jello and mix well. Remove from heat and add Buttermilk, stir. Stir in whipped topping. Pour into a sizable container, something around 13x9 sized or a bowl that will hold about the same amount. Refrigerate, preferably overnight so it has enough time to set up, but at least 4-6 hours. Low fat buttermilk and low fat cool whip both work just fine in this recipe.

Apple Cheese Casserole

Sounds disgusting, right? But damn, it's good.

2 cups canned, sliced apples, drained (not apple pie filling, and not sweetened)
1 cup sugar
3/4 cup all purpose flour
8 oz. grated velveeta
1/2 cup butter, melted (do not use margarine)

Put apples in bottom of 8x9 baking dish, or similar size. Mix together flour, sugar, cheese, and butter to make a "dough". Pat out on top apples and sprinkle with cinnamon. Bake at 350 for 45 minutes. If doubling the recipe, use only 12 oz. velveeta instead of 16 oz.