LEMON-RASPBERRY FRUIT NACHOS

Syrup:
2 c. fresh raspberries
½ c. granulated sugar
¼ c. water
1 T. lemon juice
¼ t. salt
Topping:
¼ c. lemon curd (such as dickens)
3 T. water
1 (8 oz.) block of fat-free cream cheese, softened
2 (6 oz.) bags cinnamon sugar pita chips (stacy’s brand)
2 c. fresh raspberries
2 c. sliced fresh strawberries
2 c. fresh blueberries
1 t. powdered sugar
To prepare syrup combine 2 c. raspberries, sugar and ¼ c. warer in a small saucepan. Bring to boil; cook 5 minutes or until slightly thick. Strain broth through a colander into a bowl; discard solids. Add lemon juice and salt to a bowl; cover and chill.
To prepare topping, combine curd, 3 T. water, and cream cheese in a bowl;stirl until smooth. Arrange pita chips in a single layer on a serving platter; drizzle cream cheese mixture evenly over chips. Top with 2 c. fresh raspberries, strawberries, and blueberries; drizzle with syrup. Sift powdered sugar over top. Serve immediately.
Makes 9 servings at 2/3 cup each. 7 pts per serving.

SUGAR COOKIES
Holli Eves

1 ½ c. sugar
1 c. shortening
3 eggs (beaten)
1 tsp. vanilla
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
2 tsp pure lemon extract (opt)
5 ½ c flour
1 c. butter milk
mix sugar shortening eggs and vanilla. Cream together, add flour and butter milk
stir well. Chill for 3 hours or overnight
bake @ 375 for 6 to 8 minutes.

DOUBLE CHOCOLATE CHIP COOKIES

DOUBLE CHOCOLATE CHIP COOKIES

1 pkg. Devils food cake mix (Betty Crocker is best)
½ c. butter
1 tsp. vanilla
2 eggs
½ c. chopped nuts. (opt.)
1 c. semi-sweet chocolate chips

Beat half of the dry cake mix, butter, vanilla, and eggs in a large bowl on medium until smooth. Stir in rest of cake mix, nuts and chocolate chips. Drop by round teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake @ 350 * for 10 to 12 minutes. Centers will be soft. Makes about 5 doze cookies

LOW FAT SNICKER BAR

LOW FAT SNICKER BAR
Ingredients:
1 pkg. diet Swiss Miss cocoa
1 TBS. peanut butter
1 banana
¼ c. Grape Nuts cereal
Instructions:
Put all ingredients in a mixer. After mixing up, then divide into 2 servings by putting half of the mixture on one piece of foil. The folding edges to keep fresh. Do the same with the other bar. Now put both in freezer and have for a snack anytime
2 servings 2 pts per serving

PUMPKIN COOKIES

PUMPKIN COOKIES


1 can pumpkin (small)
1 spice cake mix
1 c. mini chocolate chips

Mix all together bake @ 350 * for 10 min.

PUMPKIN BREAD

Pumpkin Bread
3 1/2 cups flour
3 cups sugar
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
2/3 cup water
4 eggs
1 cup oil
2 cups mashed pumpkin
mix well, grease and flour bread pans, pour mixture into pans bake @ 350 for 40-50 min.

PEANUT BUTTER BARS

PEANUT BUTTER BARS
1 c. butter
2/3 c. sugar
1 c. brown sugar
2 eggs
1 ½ c. peanut butter
1 c. flour
1 c. oatmeal
¼ tsp. baking soda
½ tsp. salt
1 ½ tsp vanilla
Mix all together and press in a sheet cake pan. Bake @ 350 * for 20 min. cool.
Spread
1 cup peanut butter then
1 cup or 1 pkg. of milk chocolate frosting on top.

HOT FUDGE TOPPING

HOT FUDGE TOPPING
(best ever)
2 c. sugar
½ c. cocoa
½ c. butter
1 can evaporated milk
1 tsp. vanilla
Stir cocoa, sugar, and butter over low heat until mixed. Add milk; bring to boil for 4 minutes stirring constantly. Remove from heat and add vanilla. Serve warm over ice cream.

CHOCOLATE CHIP COOKIES (Jills)

CHOCOLATE CHIP COOKIES
(JILLS)
1 ½ c sugar
1 ½ c brown
4 eggs
2 c. shortening
Cream together, then add
1 TBS. water
2 tsp. vanilla
2 tsp. soda
5 c. flour
Chocolate chips
Nuts (opt.)
Bake @ 375* for 9 – 10 minutes

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES
(JILL'S)
1 ½ c sugar
1 ½ c brown
4 eggs
2 c. shortening
Cream together, then add
1 TBS. water
2 tsp. vanilla
2 tsp. soda
5 c. flour
chocolate chips
nuts (opt.)
Bake @ 375* for 9 – 10 minutes

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES
(JOY’S)
¾ c. shortening (Butter flavor)
¾ c. butter
1 c. dark brown sugar
1 c. light brown sugar
½ c. sugar
Cream together then add
2 TBS vanilla
3 eggs
½ tsp. salt
½ tsp. baking soda
4 c. flour
Chocolate chips
Nuts (opt.)

Bake @ 350* 14 min. Let set on cookie sheet until completely cooled.

CARAMEL POPCORN

CARAMEL POPCORN

2 ½ c. brown sugar
1 can condensed milk
1 c. light karo syrup
½ c. butter

Heat to soft ball stage. Pour over popped popcorn. (I use about 3 bags popped.) Let cool and serve. (Watch out for kernels. You may want to make sure there are not any in the pop corn after it is popped.) For variety add candy corn, (for fall), cinnamon candies, or anything to add a different texture.

CLUE COOKIES

CLUE COOKIES

1 c. karo syrup (light)
1 c. sugar
Mix together in large saucepan and bring to a boil. Remove from heat and add
1 c. sugar
6 c. cornflakes
Place on cookie sheet and cool.