Onion Rings

4 sprays cooking spray
2 large egg whites
1/2 c. fat free sour cream
2 large yellow onions sliced into 1/4 inch thick rounds and separated into rings
5 packets uncooked instant oatmeal
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. dry mustard

Preheat oven to 400. Coat 2 large baking sheets with cooking spray. In a large shallow bow, whisk together egg whites and sour cream. Add onion rings and turn to coat. Transfer onion rings to a large bowl and set aside. In a small bowl, combine remaining ingredients. Sprinkle mixture over onions and toss to coat. Spread onions on prepared baking sheets and lightly coat with cooking spray. Bake until tender and golden, about 40-45 mins.

Decadent WW Brownies

1 box Krusteaz fat free brownies
1 can pumpkin (small can)
1/3 c. water
1 c. chocolate chips

Mix all ingredients. Divide into 24 muffin cups sprayed with pam. Bake at 350 for 25 mins.

2 WW pts. each

Dump Cake

1 20 0z can crushed pineapple
1 21 oz. can light cherry pie filling
1 box yellow cake mix
1/2 c. water
1/2 c. applesauce
1/2 c. pecan pieces

Mix cake mix, water and applesauce. Spray 9 X 13 pan with cooking spray. Dump undrained pineapple into pan and spread. Dump cherry pie filling in and spread. Spread cake batter over fruit and sprinkle with pecans. Bake at 350 for 40 mins.

5 WW pts. per serving

Chocolate Peanut Butter Pie

1/2 gallon fat free frozen vanilla yogurt
8 oz. fat free cool whip
1 small package sugar free chocolate instant pudding
1/2 c. peanut butter
1/3 c. grapenuts cereal
2 reduced fat graham cracker pie crusts

Mix all ingredients together using a mixer. Pour into 2 pie crusts and freeze. Makes 2 pies.

5 WW pts. per serving

Brownie Sandwich

1 box brownie mix
cool whip

Make brownies as directed on the box. Spread onto cookie sheet and bake as directed. Use a cookie cutter and cut out brownies into cookies. Put cool whip in the middle of two cookies.

Peanut Butter Fingers

1 cube margarine
1/3 c. sugar
1/2 c. brown sugar
1 egg
3/4 c. peanut butter
1/4 tsp. salt
1/2 tsp. baking soda
1 c. flour
1 c. oatmeal

Combine ingredients together and press into a 9 X 13 pan and bake at 350 for 10 mins. Top with 1 c. whipped peanut butter. I do this right after it comes out of the oven so it will harden a little when it cools down. I wait until it is completely cool before I put the frosting on.

Frosting:
3 Tbsp. softened margarine
3 Tbsp. ocoa
1 Tbsp. corn syrup or honey
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk

Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat until smooth, immediately spread over fingers.

Raspberry Icebox Dessert

2 pkgs raspberry gelatin
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened

In a bowl, combine the gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13 X 9 X 2 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 mins. In antoher mixing bowl, beat cream cheese until smooth. Gradually add pudding and spread over crust. Spoon gelatin mixture over top. Chill until set.